Wheat Free Garlic-Infused Olive Oil
Rich, golden, and deeply aromatic, this garlic-infused olive oil is the kind of pantry staple that quietly transforms everything it touches — from roasted vegetables to crusty bread dipping to a simple drizzle over pasta. The technique here is all about patience and low heat, coaxing the garlic's flavor into the oil without any bitterness or browning. Keeping the temperature at a steady 200°F is the key move, and the result is a silky, mellow oil that tastes far more complex than its two-ingredient list suggests. For anyone navigating wheat sensitivities, store-bought flavored oils can be a minefield of shared facilities and murky labeling — making this from scratch means you know exactly what went in. Both ingredients are naturally free of any grain or gluten concern, so there's nothing to second-guess. It keeps in the fridge for up to a week, ready to elevate weeknight cooking whenever you need it.
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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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