Pistachio Free Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those kitchen staples that quietly transforms everything it touches — drizzled over roasted vegetables, stirred into pasta, or brushed onto crusty bread, it adds a mellow, savory depth that plain olive oil just can't match. The method here is all about low, slow heat, coaxing the garlic's flavor into the oil without letting it brown or turn bitter. That careful temperature control is what separates a truly fragrant, golden result from something harsh and acrid. With just two ingredients and a little patience, you end up with something that tastes far more impressive than the effort involved. For anyone navigating tree nut allergies or sensitivities, this kind of simple, from-scratch condiment is a relief — no labels to decode, no shared-facility warnings, just olive oil and garlic doing their thing. Strain it clean, seal it up, and keep it in the fridge for up to a week of seriously elevated everyday cooking.
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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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