Pescatarian Garlic-Infused Olive Oil
Two humble ingredients — good olive oil and fresh garlic — come together here to create something genuinely transformative. The low-and-slow heating method is the real secret: keeping the oil at a gentle 200°F coaxes out deep, mellow garlic flavor without any of the sharpness or bitterness that comes from browning. What you end up with is a silky, fragrant oil that makes everything it touches taste more intentional and delicious. Drizzle it over roasted vegetables, toss it with pasta, brush it onto crusty bread, or use it as the starting point for a seafood sauté — the applications are practically endless. Since it's made entirely from plants, it fits naturally into a pescatarian kitchen as a go-to finishing oil or cooking base. Store-bought flavored oils can be pricey and often lack that just-made brightness, so having a jar of this in the fridge feels like a small luxury you made yourself. Just keep it refrigerated and use it within the week — if it lasts that 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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