Sesame 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, brushed onto bread, or used as a base for dressings and marinades. The process is deceptively simple: just two ingredients, low heat, and a little patience. The key is keeping the temperature gentle and steady so the garlic mellows into something sweet and deeply savory rather than sharp or bitter. Store-bought flavored oils can be a minefield of hidden additives and shared production lines, but making your own means you know exactly what's in the jar. Both extra-virgin olive oil and fresh garlic are naturally free from sesame in any form, so this is a completely worry-free pantry addition. Once strained and sealed, it keeps in the fridge for up to a week — though honestly, it tends to disappear long before that.
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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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