Walnut Free Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those kitchen staples that quietly transforms everything it touches — drizzled over pasta, brushed onto bread, or used as the starting fat for a weeknight sauté. The method here is all about patience and low heat, coaxing the garlic's sweetness and depth into the oil without letting it brown or turn bitter. Using a thermometer keeps you in control, so you end up with something genuinely silky and aromatic rather than acrid or harsh. Two ingredients, one small saucepan, and about an hour of mostly hands-off time is all it takes. Store-bought flavored oils can be a gamble when it comes to shared processing lines and undisclosed additives, but this version is completely transparent — you know exactly what went in. Keep a jar in the fridge and you'll find yourself reaching for it constantly 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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