Rice 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. This version keeps things beautifully minimal, relying on just two ingredients to build deep, mellow garlic flavor without any sharpness or bitterness. The low-and-slow heating method is the real secret here: by keeping the temperature steady at 200°F, the garlic gently perfumes the oil rather than frying in it, giving you something fragrant and golden rather than acrid. Straining out the solids leaves behind a silky, clear oil that's ready to drizzle straight from the jar. For anyone navigating grain-free cooking, this is an effortless condiment with zero hidden fillers or starchy additives to worry about — just pure olive oil and garlic, full stop. 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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