I recently made a recipe for a classic Caesar salad that was topped with garlic-infused olive oil baked croutons. I liked the idea of the garlic infused oil and wanted to try making it again for other uses. I found a recipe on Epicurious that slowly cooked the whole garlic cloves in cold olive oil until the garlic was golden but not burned and I thought that sounded tasty. The result was a delicious garlicky oil that tastes wonderful when cooking or roasting with as well as drizzling on salads and veggies right before serving. We also found that the potato bread was amazing dipped into this garlic-infused oil. I am looking forward to making more flavor infused oils – next time with herbs!
Place the olive oil in a small sauce pan with the four garlic cloves and slowly heat the olive oil on low, making sure to watch it carefully after 15 minutes, so the garlic cloves don’t burn. Simmer for 30-35 minutes, or until the garlic cloves are light golden brown. Remove from the heat and smash the garlic cloves lightly with the back of a spoon. Let the olive oil cool with the smashed garlic cloves for another 30 minutes.
Strain the garlic-infused olive oil through a fine sieve before funneling into a small oil dispenser. The garlic-infused flavored oil can be stored in an airtight container, refrigerated, for up to 1 month. Enjoy!
Garlic-Infused Olive Oil
Ingredients
- 1/2 cup olive oil
- 4 cloves of garlic
Instructions
- Place the olive oil in a small sauce pan with the four garlic cloves and slowly heat the olive oil on low, making sure to watch it carefully after 15 minutes, so the garlic cloves don't burn.
- Simmer for 30-35 minutes, or until the garlic cloves are light golden brown.
- Remove from the heat and smash the garlic cloves lightly with the back of a spoon.
- Let the olive oil cool with the smashed garlic cloves for another 30 minutes.
- Strain the garlic-infused olive oil through a fine sieve before funneling into a small oil dispenser.
- The garlic-infused flavored oil can be stored in an airtight container, refrigerated, for up to 1 month. Enjoy!
I usually infuse my olive oil with chili peppers, rosemary and sea salt. Gotta make garlic version next time. Thanks for sharing, Pam.
Sad, as a chemist, I often find incomplete receipts. Does anyone ever proofread? 4 cloves of garlic per what? 5 gallons of oil?
The recipe CLEARLY states 4 gloves of garlic with 1/2 cup of olive oil.
No doubt – It’s there 1/2 cup of oil.
I would love to know how you do that !!!! I was thinking of different herbs while reading the garlic recipe.
Thanks In Advance
And Mr. Chemist –
You asked if anyone proofreads. Well, I am wondering why you are mentioning incomplete receipts? This is a recipe, not a receipt. Perhaps that’s a mistake you missed while proofreading your comment?
And in case you still didn’t find it, the ingredients are 1/2 cup of olive oil and 4 cloves of garlic. So I am no chemist, but I am guessing you would use a 1/2 cp of the oil. Hope that helps.
Great idea, will make it soon.
Do what. Infuse chili peppers etc
This is a great idea and I’d totally put this olive oil on everything!
This would be very handy to have on hand or give as a gift.
Perfect for that added taste and easy to make. Diane
So easy, and who doesn’t love garlic flavoring with their olive oil? Great idea, Pam.
Garlic infused oil is the best! It really makes everything tastier.
Can I leave the garlic in after I smash them? Instead of straining?
Sean,
To be honest, I am not sure. I would do some research on the internet to find out if it’s safe. I am sorry I am not much help.
~Pam
Pam, yes you can leave The garlic in. It will only enhance the flavor of the oil.
Hello everyone, please be careful with this! Botulism is a very real possibility if garlic cloves are left in oil. If cloves have been exposed, the oxygen free environment can become the perfect breeding ground for clostridium botulinum.
I would imagine simmering the garlic for at least 3 minutes in the olive oil would kill any bacteria.
Any research on this
I do not refrigerate my garlic infused oil. I use it as a salad dressing and keep it in my pantry
The recipes I have recently read-all say keep in refrigerator only for one month.
Why?
I am interested in knowing the answer to your question. I intend to make infused oils . Please respond.
Hi, I found this link and I would take the warnings very seriously.
http://theolivepress.com/news-blog/be-aware-of-the-risks-of-botulism-with-homemade-garlic-infused-oil#.WduOaXTD_qA
I doubt it. Olive oil is a low temp. oil and I’d be surprised if you could get it out enough to kill botulism spores before ruining the oil. For context, boiling water doesn’t get hit enough to kill them. The issue is storage in a hospitable environment for it to grow. Freezing is probably the safest option for long term storage.
Heat does not destroy the botulism toxin!!
Great question..I’ve never refrigerated mine and they last months!
Hi yes i am trying to find out about this as i make a lot of oil and dont have the room to pop in the fridge. So far i havent had a problem with oil but if any one knows a recipe for garlic oil that keeps in tbe cubboard tbis wou,d be grezt. Cheers
I got critically ill from botulism from garlic in oil even though refrigerated. My advise, remove it.
Wow, I have been keeping my peeled garlic in olive oil!!!!! I keep in the refrigerator for weeks!!! Now I feel very worried because I have used both oil and garlic for quite some time!!! I had no idea that this was dangerous!!!!
I am a Low FODMAPer and this is perfect for the taste of garlic without consuming! Thanks!
Found this tonight, threw in some leftover fresh rosemary and thyme as well. Not only does my house smell wonderful, the gnocci I made has a perfect mate. Thank you for posting this!
Normal thorough cooking (pasteurisation: 70°C 2min or equivalent) will kill Cl.botulinum bacteria but not its spores. To kill the spores of Cl.botulinum a sterilisation process equivalent to 121°C for 3 min is required. The botulinum toxin itself is inactivated (denatured) rapidly at temperatures greater than 80°C .
https://www.fsai.ie › faq › botulism
George Bucek – Ingredients clearly state 1/2 cup olive oil. As a chemist, sad.
I have been making my infused oil using the anova cooker for 48 to 72 h at low temperature. I do not use any fresh herbs though. I dehydrate my veggies/herbs before infusing them,so this way is much safer (no bacteria),plus I don’t destroy the olive oil.Works great every time.