Nutmeg Free Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those kitchen staples that quietly transforms everything it touches — drizzled over roasted vegetables, stirred into pasta, or used as a dipping base for crusty bread. The method here is all about patience and low heat, coaxing the garlic's mellow, savory depth into the oil without any bitterness or harsh edges. Because the ingredient list is just two items — extra-virgin olive oil and fresh garlic — there's zero guesswork about what's actually in the bottle, which is a genuine relief when you're navigating spice sensitivities. Store-bought flavored oils often contain blended seasonings that aren't always fully disclosed on the label, so making your own puts you completely in control. The gentle 200°F steep followed by a slow cool-down means the garlic flavor is rich but not sharp, and straining it through a fine-mesh sieve keeps the finished oil beautifully clear. Seal it up, keep it in the fridge, and you've got a fragrant, versatile condiment ready to elevate your cooking all week long.
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Learn more →Ingredients
16 servings
- 1 cup extra-virgin olive oil
- 6 cloves garlic, peeled and lightly smashed
Instructions
- 1
Combine the olive oil and smashed garlic cloves in a small saucepan over the lowest heat setting your stove allows.
- 2
Heat gently until the oil reaches 200°F (93°C) on an instant-read thermometer — small, lazy bubbles will form around the garlic and the oil will smell fragrant. Do not let the oil simmer vigorously or the garlic will brown and turn bitter; adjust the heat down if needed. Maintain this temperature for 10 minutes.
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