Turmeric 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, or used as a dipping base for crusty bread. The method here is all about low, patient heat, coaxing the garlic's mellow, savory depth into the oil without letting it brown or turn bitter. That gentle temperature control is what separates a beautifully fragrant result from something sharp and acrid, and the recipe walks you through exactly what to watch for. For anyone navigating a spice sensitivity, this kind of stripped-back condiment is a genuine find — just two clean ingredients, no blends, no hidden additives, no guesswork about what's lurking in a store-bought bottle. The finished oil gets strained smooth and keeps in the fridge for up to a week, ready to elevate whatever you're cooking. It's the kind of small-batch, made-from-scratch approach that makes everyday meals feel a little more intentional.
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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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