Vegetarian 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, patient heat, coaxing the garlic's sweetness and depth into the oil without letting it brown or turn bitter. That gentle temperature control is the real secret, and an instant-read thermometer makes it completely foolproof. Two humble ingredients produce something that smells absolutely incredible and tastes like it came from a specialty shop. Since it's made entirely from plants, it fits naturally into a meat-free kitchen without any substitutions or workarounds needed. Store it in the fridge and you'll have a fragrant, versatile finishing oil ready to elevate whatever you're cooking 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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