Turkey Free Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those kitchen staples that quietly transforms everything it touches — roasted vegetables, crusty bread, pasta, grilled proteins, you name it. The method here is all about low, slow heat that coaxes out the garlic's mellow, sweet depth without any bitterness, leaving you with a golden, fragrant oil that tastes genuinely luxurious. Keeping the temperature at a steady 200°F is the key move; it's gentle enough to infuse without frying, so the flavor stays clean and rounded rather than sharp or acrid. Since this is made with just two ingredients — extra-virgin olive oil and fresh garlic — there's nothing hidden, no mystery additives, and no concern about animal-derived ingredients sneaking in. It comes together in under an hour and stores in the fridge for up to a week, making it easy to keep a jar on hand for whenever inspiration strikes. Drizzle it over hummus, use it as a finishing oil for soups, or brush it onto bread before toasting — the possibilities are genuinely endless.
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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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