Pecan 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, a simple vinaigrette. The process is all about patience and low heat, coaxing the garlic's sweetness and depth into the oil without letting it brown or turn bitter. Two humble ingredients are all it takes, and the result is something that tastes genuinely luxurious. For anyone navigating tree nut concerns, this is a completely clean, worry-free condiment with zero cross-contact risk from the ingredients themselves. The gentle steeping method keeps the garlic flavor mellow and rounded rather than sharp, so the finished oil is versatile enough to drizzle over almost anything. Store it in the fridge and you'll find yourself reaching for it 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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