Peanut Free Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those pantry staples that quietly transforms everything it touches — roasted vegetables, pasta, crusty bread, grilled proteins — into something that tastes genuinely considered. The technique here is all about low, patient heat, coaxing the garlic's sweetness and depth into the oil without letting it brown or turn bitter. That gentle 200°F sweet spot is the key, and an instant-read thermometer takes all the guesswork out of it. Once the oil cools and the garlic finishes steeping, you strain it clean and end up with something silky, fragrant, and deeply savory. For anyone navigating nut allergies, this is a beautifully straightforward condiment — just two ingredients, no hidden additives, no shared-facility concerns that come with store-bought flavored oils. Keep a jar in the fridge and you'll find yourself reaching for it constantly 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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