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Garlic Oil

A fragrant, garlic-infused olive oil. Use as a finishing oil for salads, marinades, and dips. For safety, keep refrigerated and use within a short window, or make a quick warm infusion.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Condiment, Infused oil
Cuisine Homemade pantry
Servings 500 ml

Equipment

  • cutting board and knife
  • Clean glass jar with tight lid (≈700–1000 ml)
  • Fine sieve
  • Funnel
  • Clean bottle with cap
  • Optional: small saucepan (for warm infusion)

Ingredients
  

  • 10 garlic cloves peeled and lightly crushed
  • 500 ml olive oil

Instructions
 

  • Cold infusion (most aromatic, shortest shelf life)
  • Add garlic to a clean jar and cover completely with olive oil.
  • Seal and refrigerate for up to 7 days, swirling daily to distribute flavor.
  • Strain through a fine sieve and bottle. Keep refrigerated.
  • Warm infusion (safer for a longer refrigerated life)
  • Warm the olive oil in a small saucepan to about 80–90 °C / 175–195 °F (do not fry).
  • Add the crushed cloves and keep at this temperature for 5 minutes; remove from heat and cool.
  • Strain, bottle, and refrigerate. Use within 2–3 weeks.
  • Use: Drizzle over salads, vegetables, grilled bread, or whisk into marinades and aioli. Best used as a finishing oil rather than for high-heat frying.

Notes

  • Safety first: Garlic in oil can pose a botulism risk at room temperature. Always keep refrigerated. Discard if you notice gas, cloudiness, off-odors, or mold.
  • Handling: Use only clean utensils in the bottle to avoid contamination.
  • Flavor tweaks: Add a strip of lemon zest, a sprig of rosemary, or a pinch of chili flakes during the warm infusion; strain out solids before bottling.
  • Intensity: The finer you crush the cloves, the stronger the flavor. Warm infusion extracts faster; cold infusion tastes fresher but must be used quickly.