Seeds 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, a simple salad dressing. The process is all about patience and low, gentle heat, coaxing the garlic's flavor into the oil without letting it brown or turn bitter. Two clean ingredients, a thermometer, and a careful eye are all it takes to produce something that tastes genuinely luxurious. For anyone navigating a seeds-free lifestyle, this is a pantry win because there are no hidden extras, no blended oils, and no label-reading anxiety — just pure olive oil and fresh garlic. The straining step keeps the finished oil smooth and shelf-stable in the fridge for up to a week, so you can drizzle it freely all week long. Make a batch on Sunday and you'll find yourself reaching for that jar constantly.
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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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