Yeast 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 to a simple bowl of pasta. Two humble ingredients are all it takes, and the low-and-slow heating method is the real secret here, coaxing every bit of savory sweetness out of the garlic without letting it brown or turn bitter. For anyone navigating a yeast-free lifestyle, condiments and flavored oils from the store can be surprisingly tricky, often containing additives or fermented ingredients that sneak in where you least expect them. Making it yourself means you know exactly what's in the jar. The gentle infusion process keeps the garlic flavor smooth and mellow rather than sharp, so it plays well with just about any dish you're building. Strained clean and refrigerated, it stays fresh for up to a week — though honestly, it tends to disappear long before that.
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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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