Tree Nut Free Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those kitchen staples that quietly elevates everything it touches — roasted vegetables, crusty bread, pasta, grilled proteins, you name it. The method here is all about low, slow heat, coaxing every bit of savory, mellow flavor out of the smashed cloves without scorching them or turning the oil bitter. Keeping the temperature at a steady 200°F is the key move, and an instant-read thermometer takes all the guesswork out of it. Once the oil cools and the garlic finishes steeping, you strain it clean and end up with something genuinely luxurious from just two ingredients. Store-bought flavored oils can be hit or miss on quality and often come with long ingredient lists, so making your own means you know exactly what's in the jar. It keeps in the fridge for up to a week, which is plenty of time to drizzle it over everything in sight.
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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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