Vegan Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those kitchen staples that quietly transforms everything it touches — roasted vegetables, pasta, crusty bread, grain bowls — you name it. This version keeps things beautifully simple: just two ingredients, a low and slow heat, and a little patience while the garlic does its thing. The key is keeping the temperature gentle and steady so the oil turns silky and deeply aromatic without any bitterness creeping in. Since it's made entirely from plants, it fits naturally into a whole-food, animal-free kitchen without any substitutions or workarounds needed. Store-bought flavored oils can be hit or miss, and some sneak in additives you didn't ask for — making your own means you know exactly what's in the jar. Drizzle it over hummus, use it as a finishing oil for soups, or just dip good bread straight in. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!