Garlic Olive Oil.
I love to make my own infused oils as they are so much fun to use in my cooking.
Garlic oil, of course, is one of the most prepared flavored oil as you can enjoy it with almost all food. It gives it that deep flavor, while not being too overpowering.
I do not recommend chopped garlic as it will be too strong of a flavor and will turn rancid if not used within a month. I will never make that mistake again.
Once you will taste this, you rarely will purchase yours at the grocery store. The flavors are not the same.
Olive Oil
I like Light extra virgin olive oil. Lighter in flavor and will not overpower any of your dishes. More of a neutral flavor which with this recipe, allows the garlic-rich oils to shine thru.
I am very partial to Italian olive oil. Light in flavor, light in taste, and easier to digest.
I do of course have my favorites: Bertolli and Olio Santo.
How to make this garlic oil recipe?
The preparation is simple as it can be. Remove the papery skin of the garlic cloves, make sure no bruising or dark spots appear. Remove any green inner part germination if any is insight.
Gently bruised it with the large knife blade and place them into a small pot that will hold the oil.
Warm it up with olive oil to release gently the internal oils. You will notice that small bubbles will come to the surface. The normal process as the oil is penetrating into the garlic and releasing the essential flavor. Do not let it boil or get too hot.
It has to be warm to the touch.
This recipe calls for 6 garlic cloves, but you can be as generous as you wish.
Once at room temperature, transfuse it into a clean and dry decanter or a jar.
The many uses of your garlic oil
- Use on bruschetta spread brushed on a slice of bread and topped with diced tomatoes, fresh herbs, and cracked black pepper.
- Fresh garlic croutons.
- Salad dressing. Excellent with spinach, crispy bacon and prepare a garlic oil and mustard vinaigrette.
- Toss it with some pasta.
- Roasted potatoes.
- A dash over your favorite soup.
- Steamed broccoli with a dash of salt and a light sprinkle of garlic-infused oil. Everyone favorite.
- It goes without saying sprinkle a few dashes with your salmon, my favorite, as well as when you prepare chicken.
Let your imagination go wild using your homemade garlic oil, the fun has just started.
A perfect gift to give to all your foodies’ friends, may it be during the holiday season, or just because you were thinking of them.
Looking for other yummy recipes?
Why not try making:
Oven baked Onion Rings with Cumin Dipping Sauce
Equipment and ingredients used to make this recipe
Garlic Olive Oil
Ingredients
- 6 garlic cloves 6 garlic cloves
- 4 cups olive oil 4 cups olive oil
Instructions
- Place bruised garlic and oil in a saucepan.
- Heat the mixture until it becomes aromatic and just warm to the touch.
- Cool and pour the oil into bottles with the garlic cloves. Seal.
Nutrition
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Soups, Salads, Vegetables
- Cuisine: American
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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Denise
I am excited to try this recipe!! A question I have though, I have seen that leaving the garlic in the bottle may have some adverse effects. Not sure who to believe, but if you could give some insight, that would be helpful.
Giangi Townsend
I heard both way as you did too. By gently simmering the garlic with the oil, you actually cook it making it softer and releasing all the natural essence into the olive oil. I leave the garlic in and if I see it turn dark then i remove it.
Either way is fine, it is up to you what you feel more comfortable with.
I hope this helps you.
Enjoy!
Giangi Townsend
I never had adverse effect, however, make sure you remove any green internal part from your garlic. If you do not feel comfortable leaving inside, after a couple of week, remove the garlic from the oil.
Thank you for making one of my recipes
Dina
Do you have to cook it or can you do it cold and how long does it last
Giangi Townsend
By gently simmering the garlic with the oil, the oils and essence of the garlic is rendered into the olive oil giving it the flavor you need.
You can, of course, add garlic to your cold olive oil, however you will nothave the same long lasting result.
I hope this helps.
Enjoy!
Rhonda
I am making this while I write and can’t wait to use! Does it have to be refrigerated once it cools?
Giangi Townsend
Wonderful! No, it does not. However, I woudl suggest not sealing it until completely cooled off.
Once cooled off, place in a dark area of your kitchen or a cabinet.
Enjoy!
Joanna
Thank you for this! I am sticking to a low FODMAP diet and garlic is a no-no, but I love it! Infusing oils with garlic is a lifesaver for me.
Giangi Townsend
I am so happy to hear that you can enjoy the garlic enfused.
Mihaela | https://theworldisanoyster.com/
My partner always makes his oil, usually with a large quantity of chilli flakes, too. It is burning hot, I tried:) He says it keeps the flu away, and I think he’s right; he rarely gets under the weather. Of course, garlic is a natural antibiotic, and we use it a lot in cooking.
Giangi Townsend
I love to have it on hand and I love how mellow the flavor is which is a bit-perfect for my cooking.
I hope you will make it.
Daniel Ng
I see that you are really creative in your cooking. Hope I could taste your cooking one day if I visit your kitchen one day. 🙂
Giangi Townsend
You are welcome any time Daniel! It would be fun.
julie
Oh my gawdddd I am all over this recipe, infused oils are the best! They provide lovely flavor additions to cooking, thanks girlie!
Giangi Townsend
You are most welcome Julie! Enjoy it!
Jenn
I never thought to infuse my olive oil with garlic -this sounds so yummy! And it looks beautiful in the decanter, too! Sounds like a great gift idea as well.
Giangi Townsend
I love to give them away for the holidays or just ’cause.
Garlic and rosemary are my two favorites.
Enjoy!
Jeannie
love this! Im a garlic person and trying it, I couldnt stop in using. Goes great with my salad.
Giangi Townsend
I am so happy you enjoyed it.
Thank you!
Cindy Mom the Lunch Lady
Garlic oil is a staple in our household thanks to my Italian husband. It is such a simple thing to make, but adds so much amazing flavour to recipes.
Giangi Townsend
Absolutely! the gentle and yet savory flavor of garlic is like no other
Cayla
Yum!! Such good garlic flavoring infuses into the oil with this recipe! Thanks!!
Giangi Townsend
My pleasure!