Garlic-Infused Olive Oil

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 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!

Garlic-Infused Olive Oil

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.

Garlic-Infused Olive Oil

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!

Garlic-Infused Olive Oil

Garlic-Infused Olive Oil

Garlic-Infused Olive Oil

Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 1 /2 cup
Author: Pam - For the Love of Cooking / Original from Epicurious

Ingredients

  • 1/2 cup 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!
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43 Comments

    1. George Bucek says:

      Sad, as a chemist, I often find incomplete receipts. Does anyone ever proofread? 4 cloves of garlic per what? 5 gallons of oil?

    2. The recipe CLEARLY states 4 gloves of garlic with 1/2 cup of olive oil.

    3. No doubt – It’s there 1/2 cup of oil.

    4. Kathy McCarthy says:

      I would love to know how you do that !!!! I was thinking of different herbs while reading the garlic recipe.

      Thanks In Advance

    5. 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.

    6. hi there,
      At the top of recipe under ingredients it reads 1/2 cup of olive oil and 4 garlic cloves .

    7. Ms. English says:

      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!

    1. Kathy McCarthy says:

      Do what. Infuse chili peppers etc

  1. This is a great idea and I’d totally put this olive oil on everything!

  2. Perfect for that added taste and easy to make. Diane

  3. So easy, and who doesn’t love garlic flavoring with their olive oil? Great idea, Pam.

  4. 5 stars
    Can I leave the garlic in after I smash them? Instead of straining?

    1. 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

  5. Pam, yes you can leave The garlic in. It will only enhance the flavor of the oil.

    1. 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?

  6. 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.

  7. 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?

    1. Pretrica Wheeler says:

      I am interested in knowing the answer to your question. I intend to make infused oils . Please respond.

    2. 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.

    3. 5 stars
      Heat does not destroy the botulism toxin!!

    4. Great question..I’ve never refrigerated mine and they last months!

    5. 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

  8. Macroartist says:

    I got critically ill from botulism from garlic in oil even though refrigerated. My advise, remove it.

    1. 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!!!!

  9. 5 stars
    I am a Low FODMAPer and this is perfect for the taste of garlic without consuming! Thanks!

  10. M. Taylor says:

    5 stars
    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!

    1. 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

  11. George Bucek – Ingredients clearly state 1/2 cup olive oil. As a chemist, sad.

  12. 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.

  13. Why infused garlic oil need to be refrigerated?

  14. 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?

    1. Laura A Patterson says:

      If you refrigerate olive oil it solidifies

  15. 5 stars
    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.

  16. Tom Walker says:

    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