Shellfish Free Garlic-Infused Olive Oil
Rich, golden, and deeply aromatic, this garlic-infused olive oil is the kind of pantry staple that quietly elevates everything it touches — from a drizzle over roasted vegetables to a dip for crusty bread. It's made with just two ingredients, which means there's zero guesswork about what's actually in it, and no label-reading anxiety about hidden additives or shared processing lines. The technique here is all about patience and low heat: keeping the oil at a gentle 200°F lets the garlic slowly release its flavor without browning or turning bitter, resulting in something mellow, savory, and beautifully smooth. Straining out the solids gives you a clean, glossy oil that stores neatly in the fridge for up to a week. It's the kind of thing you'll find yourself reaching for constantly — spooned over pasta, whisked into a vinaigrette, or brushed onto bread before toasting. Simple as it is, making it from scratch means you know exactly what went into it, which is always a good feeling.
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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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