Paleo Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those kitchen staples that quietly transforms everything it touches — roasted vegetables, grilled meats, salad dressings, you name it. This version keeps things beautifully simple with just two whole-food ingredients, making it a natural fit for anyone eating grain-free and avoiding processed pantry shortcuts. The low-and-slow heating method is the real secret here: by keeping the oil at a gentle 200°F rather than letting it rip at a full simmer, you coax out deep, mellow garlic flavor without any bitterness. The result is a fragrant, golden oil that tastes like it came from a specialty shop. Straining out the solids gives you a clean, smooth finish that drizzles like a dream. Store it in the fridge and you'll have a week's worth of instant flavor upgrades ready to go — no labels to scrutinize, no mystery additives, just olive oil and garlic doing exactly what they do best.
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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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