Soy 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, brushed onto crusty bread, or stirred into pasta, it delivers deep, mellow garlic flavor without any of the sharpness of raw cloves. Soy is a surprisingly common hidden ingredient in processed cooking oils and flavored oil blends, so making your own from scratch with just extra-virgin olive oil and fresh garlic is a genuinely smart move. The technique here is all about low, patient heat — keeping the oil at a steady 200°F lets the garlic steep slowly, coaxing out its sweetness rather than scorching it into bitterness. Those lazy little bubbles forming around the smashed cloves are exactly what you're looking for, a sign that the infusion is working without any aggressive frying. Straining the finished oil through a fine-mesh sieve gives you a beautifully clear, golden result that looks as good as it tastes. 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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