Xanthan Gum Free 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, grilled proteins — into something that tastes genuinely considered. The method here is all about patience and low heat, coaxing the garlic's sweetness and depth into the oil without scorching it into bitterness. Keeping the temperature at a steady 200°F is the key move, and the recipe walks you through exactly what to look for so you're never guessing. Store-bought flavored oils can be a minefield of additives and thickeners, but this one is just two ingredients, full stop. The straining step keeps the final product clean and smooth, with pure garlic flavor and nothing cloudy or gritty left behind. Stored in the fridge and used within a week, it's a small batch that punches well above its weight in your everyday cooking.
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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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