Seed Oil Free Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those kitchen staples that quietly transforms everything it touches — roasted vegetables, pasta, crusty bread, grilled proteins — into something that tastes genuinely considered. The method here is all about patience and low heat, coaxing the garlic's sweetness and depth into the oil without scorching it into bitterness. Keeping the temperature at a steady 200°F is the key move, and the thermometer takes all the guesswork out of it. Extra-virgin olive oil is the only fat involved, which means you're completely clear of the industrially processed seed and vegetable oils that sneak into so many store-bought infused oils and condiments. The cooling steep after the heat goes off is a small but smart step — it lets the flavor develop further without any risk of over-cooking the garlic. Once strained and jarred, you have a deeply aromatic, single-ingredient-fat condiment ready to elevate a whole week of cooking. It's the kind of thing that feels almost too simple for how much flavor it delivers.
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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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