Pregnancy Friendly Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those kitchen staples that quietly elevates everything it touches ā drizzled over roasted vegetables, stirred into pasta, or used as a dipping oil for crusty bread. During pregnancy, store-bought flavored oils can be a source of concern because improperly prepared garlic-in-oil products carry a risk of bacterial growth, but this method sidesteps that worry entirely. The key is the careful low-and-slow heating process: bringing the oil to a precise 200Ā°F and holding it there for a full ten minutes pasteurizes the mixture without scorching the garlic or turning it bitter. Once strained and refrigerated, you have a clean, fragrant oil that's ready to use all week long. The two-ingredient simplicity means there's nothing hidden ā just good extra-virgin olive oil and real garlic, nothing more. It's the kind of small-batch, made-at-home approach that gives you full control over what goes into your food, which matters a lot right now.
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Learn more āIngredients
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 200Ā°F (93Ā°C) on an instant-read thermometer ā 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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