If you love the rich flavour of garlic, making your own garlic-infused olive oil is a wonderful way to elevate your cooking. Store-bought infused oils often contain artificial flavours or added sugar, but when you make your own, you can control every ingredient. And, it’s incredibly simple to make!
Why make your own garlic-infused oil
Garlic-infused olive oil adds deep garlic flavour to various dishes, from pasta to salads, to pizza. It’s a lovely oil to have on hand for bread dips, stir-fries, and even to drizzle on a roast chicken. Not only does it bring delicious flavours to your dishes, but it’s also full of nourishing healthy fats and garlic’s powerful antioxidants and other health benefits.
Sourcing your ingredients
When making garlic-infused olive oil, ingredient quality is important. Choose extra virgin olive oil rather than regular olive oil or refined vegetable oil (like canola oil). Higher-quality olive oils retain most of their nutrients and have a better flavour. Look for organic, cold-pressed options whenever affordable. I buy this oil in bulk and it really saves on the cost!
For garlic, opt for fresh garlic cloves rather than pre-minced garlic or ground garlic, which can lack the depth of flavour and nutrients.
How to make garlic infused olive oil
Tools
- Small saucepan
- Fine mesh strainer
- Glass jar or bottle – I use these
- Ice cube tray (optional, for freezing portions)
Ingredients
- 1 cup of olive oil – I use this bulk source
- 6-8 fresh cloves of garlic, peeled
- Optional – fresh rosemary, bay leaves, or other fresh herbs for added flavour
Step-by-Step Instructions
The first step is to peel the garlic cloves and lightly crush them with the back of a knife. This helps release their rich flavour into the oil.
Add your cold-pressed extra virgin olive oil into a small saucepan and add your garlic. You can also add in a sprig of thyme, a few bay leaves, or any other fresh herbs of your choice.
Turn the stove on at low heat and gently heat the oil. Don’t let the oil simmer or boil. The goal is to slowly heat the oil to extract the flavour of the garlic and you definitely don’t want a bitter or burnt flavour!
Let the garlic and oil gently heat for 30 minutes. The garlic will turn golden and the scent will become stronger (it smells so so so so good!!!).
After 30 minutes, remove the saucepan from the heat and allow the oil to cool to room temperature.
Use a fine mesh strainer to remove the garlic cloves and any other solids.
Pour the infused oil into a glass jar or bottle for storage.
How long does homemade garlic olive oil last
Homemade infused oils have a shorter shelf life than store-bought versions due to the lack of preservatives. Store your homemade garlic oil in the refrigerator and use it within one to two weeks to prevent bacterial growth, such as botulism spores (c. botulinum). To extend shelf life, you can freeze small portions in an ice cube tray and thaw as needed.
How to use it
- Add it to other homemade salad dressings or on its own over fresh leaves
- Drizzle it over roasted vegetables or pasta salads
- Use it as a dipping oil for crusty bread
- Use it as a marinate proteins like chicken, fish, or tofu
Save for later
This post may contain affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases.
Find us elsewhere…
If you make this how-to and enjoy it, please consider giving it 5 stars. Find me on Instagram @documentingsimpleliving and show me what you’ve made!
The Easiest Way To Make Garlic Infused Olive Oil
If you love the rich flavour of garlic, making your own garlic-infused olive oil is a wonderful way to elevate your cooking. Store-bought infused oils often contain artificial flavours or added sugar, but when you make your own, you can control every ingredient. And, it's incredibly simple to make!
Materials
- 1 cup of olive oil
- 6-8 fresh cloves of garlic, peeled
- Optional - fresh rosemary, bay leaves, or other fresh herbs for added flavour
Tools
- Small saucepan
- Fine mesh strainer
- Glass jar or bottle
- Ice cube tray (optional, for freezing portions)
Instructions
- The first step is to peel the garlic cloves and lightly crush them with the back of a knife. This helps release their rich flavour into the oil.
- Add your cold-pressed extra virgin olive oil into a small saucepan and add your garlic. You can also add in a sprig of thyme, a few bay leaves, or any other fresh herbs of your choice.
- Turn the stove on at low heat and gently heat the oil. Don’t let the oil simmer or boil. The goal is to slowly heat the oil to extract the flavour of the garlic and you definitely don’t want a bitter or burnt flavour!
- Let the garlic and oil gently heat for 30 minutes. The garlic will turn golden and the scent will become stronger (it smells so so so so good!!!).
- After 30 minutes, remove the saucepan from the heat and allow the oil to cool to room temperature.
- Use a fine mesh strainer to remove the garlic cloves and any other solids.
- Pour the infused oil into a glass jar or bottle for storage.
Notes
How long does homemade garlic olive oil last
Homemade infused oils have a shorter shelf life than store-bought versions due to the lack of preservatives. Store your homemade garlic oil in the refrigerator and use it within one to two weeks to prevent bacterial growth, such as botulism spores (c. botulinum). To extend shelf life, you can freeze small portions in an ice cube tray and thaw as needed.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Leave a Reply