Oats Free Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those kitchen staples that quietly elevates everything it touches — roasted vegetables, pasta, crusty bread, a simple vinaigrette. The method here is all about patience and low, gentle heat, coaxing the garlic's sweetness and depth into the oil without any bitterness or browning. Two ingredients, one small saucepan, and a thermometer are all it takes to produce something that tastes genuinely luxurious. Since it's made entirely from whole, unprocessed ingredients, there's no label-reading required and zero concern about hidden grain-based additives or shared production lines. The straining step keeps the final oil silky and clean, and pressing the cloves just enough to release trapped oil means you get every last drop of that golden, fragrant goodness. Keep a jar in the fridge and you'll find yourself reaching for it constantly throughout the week.
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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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