Garlic-Infused Olive Oil
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, as well as drizzling on salads and veggies right before serving. We also found that the potato bread was terrific dipped in this garlic-infused oil. I am looking forward to making more flavor-infused oils–next time with herbs!
How to Make Garlic-Infused Olive Oil
Place the olive oil in a small saucepan 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 it into a small oil dispenser.
The garlic-infused flavored oil can be stored in an airtight container, refrigerated, for up to 1 month. Enjoy!
Equipment
Ingredients
- ½ cup good olive oil
- 4 cloves of garlic
Instructions
- Place the olive oil in a small saucepan 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 it 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.
hi there,
At the top of recipe under ingredients it reads 1/2 cup of olive oil and 4 garlic cloves .
In response to “Mr. Chemist” (George Bucek) and to those who called him out… The word “receipt” is a valid alternative to “recipe” (maybe a wee archaic, but valid). However, I worry about a chemist who cannot read instructions involving two ingredients!
I have been told that under certain conditions the infused oil can contain Botulism. To counteract this you need to “Acidate” the garlic before using it. It involves using Citric Acid as a bath for the Garlic. Have you heard about this safety treatment?
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.
But it says to keep only 30 days? I want to be able to make a batch and keep it months. Everything I read says you can not keep over 30 days. How is it we can buy infused olive oil with long term shelf life?
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.
Thanks for this information. Very much appreciated!!
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!
As a FODMAPer you should definitely not break or crush the garlic clove. That would release the fructans into the oil and defeat the diet. I’m currently attempting to peel a whole head of garlic without breaking the membrane in order to make this recipe according to low FODMAP requirements. Im finding it quite tedious and may just buy the expensive bottle of infused oil for the duration of this diet.
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.
Why infused garlic oil need to be refrigerated?
great idea
This is the first time I’ve ever tried to do this so I have a couple questions. You list the temperature is low at the beginning then later on you say simmer. Do I cook it on low the entire time or after the 10 minutes do I turn up the heat?
If you refrigerate olive oil it solidifies
Thanks for the recipe. I just had an extra garlic that I rarely use and so as not to throw it away I made such an oil according to your recipe. The aroma is excellent and the main thing is that it can now be stored for a long time.
I remove the garlic from the oil and keep the oil in my cupboard for months! I brush the oil on sliced French bread, toast it, then spread the cloves on the bread like butter, sprinkle with grated Parmesan and then toast again till desired doneness
Pam,
I have never refrigerated garlic oil that I have purchased. I just finished the last bottle purchased 10 months ago. Why are you refrigerating and giving your oil a shelf life of only one month?
Bob,
It was per the instructions on the Epicurious recipe I used. It worked well for me. Feel free to do what works best for you.
-Pam
Bob, the garlic must be acidified in order to use to infuse garlic that is safe to store at room temperature — even then, it does not have a long shelf life. It’s likely the commercially prepared infused oil you’ve used has undergone an acidification process. The University of Idaho Extension has a great flyer with guidance. Botulism is a real danger if infused oil is not prepared or stored correctly. But, it’s so worth the effort to prepare and use. Cheers!
I did the recipe above but on a much larger level… The garlic was roasted golden brown like it was supposed to do and I tapped it with a spoon just to break the garlic clove and then returned it to the olive oil and Walla..!!!
PS. I strained it through a coffee filter absofreakinlutly wonderful….❤️⛳
Thank you Bk
Shelter Island,NY
Bennett,
Thank you for taking the time to let me know. I’m so glad you are enjoying it!!!
-Pam
I haven’t made the garlic infused olive oil yet…can’t wait just gotta shop. Can it be done the same way with herbs in olive oil? Thanks for the guidance.
Rene,
I haven’t tested this recipe with fresh herbs so I’m not certain how it would turn out. Herb-infused oil is on my to-do list!
-Pam
Is there anything I can do with the garlic after straining it from the oil? Can I dehydrate it and grind it up for garlic powder? Is that weird? Seems like such a waste to throw it away!
Jennifer,
I normally will use it in another recipe that I’m cooking that night. It’s also very tasty simply smeared on freshly baked bread with a bit of garlic oil or butter.
-Pam
Isn’t this going to be solidified and hard to pour if stored in frig?
Rosemary,
I take the oil out of the refrigerator 15 minutes prior to being used. I hope this helps.
-Pam
It is only safe to keep Garlic oil in the refrigerator for a maximum of 3-4 days. It can be stored safely in the freezer for longer periods, though the taste will deteriorate if frozen for a long time.
Is the infused garlic oil to be used in the ear?
Diane,
No, it’s for using in salad dressings and cooking.
-Pam
can i use sunflower oil or corn oil
Richard,
I’ve not tried it with sunflower oil but corn oil has worked for me in the past.
-Pam
What can we do with the remaining left over roasted garlic cloves??
John,
I personally smear them on crusty bread or add them to a pasta, soup, or stew. I hope this helps.
-Pam
I always make three batches of olive infused oil: Garlic infused, Rosemary infused, and Garlic + Rosemary mixed infused. Great taste great aroma.
Hi Pam,
Just the recipe I was looking for, and nice and straightforward:). This is a great cooking ingredient to have on hand for people suffering from gut issues who are on a Low FODMAP or SIBO specific diet, who find themselves losing the option of cooking with garlic and onions and missing that flavour. (this is allowed and generally tolerated well by this sector) It is also a great cost effective alternative as the premade ones tend to run very expensive.
I am definitely going to share it with my gut health clients. Thank you.
Elisia,
I’m so glad you like it! Thanks for taking the time to let me know.
-Pam