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A shot of garlic infused oil in a small glass jar. There is a garlic bulb in front and one purple garlic clove.
Nico

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!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 1 cup
Course: Homegrown Eats
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup olive oil - try to use a good quality olive oil
  • 6-8 fresh cloves of garlic peeled
  • Optional - fresh rosemary, bay leaves, or other fresh herbs for added flavour

Equipment

Method
 

  1. 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. 
  2. 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.
  3. 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!
  4. 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!!!).
  5. After 30 minutes, remove the saucepan from the heat and allow the oil to cool to room temperature.
  6. Use a fine mesh strainer to remove the garlic cloves and any other solids. 
  7. 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.

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