Aromatic and Flavorful No-Cook Garlic Oil
How to make No-Cook Garlic Oil. If you like mild-flavored oils, this easy method and no heating required method are for you.
I love an excellent infused olive oil, but sometimes when you cannot find your preferred brand or want to same money, it is best to make your own. This no-cook garlic oil method is easy enough for me to do. I usually don’t make a huge jar. I also store the jar in the refrigerator.
Yes, the method requires no cooking or heating. I prepare it this way because for two reasons. One is because I use it as a backup when I run out of infused oil, and two, I prefer a mild flavor of garlic oil because I use a lot of fresh garlic in my food. I like to use this oil to make eggs and to make salad dressing.
What you will need to make this no-cook garlic oil
Besides having a well-stocked kitchen, another important lesson I learned is always to have mason jars. These types of jars are very useful in the kitchen.The jars are sold in different sizes and shapes. They are practical for making homemade fresh seasoning and spices, storing dried spices, making jam, chutneys, and a lot more.
You will need the following:
- 1 – 5oz mason jar with an airtight lid
- Garlic cloves (about 8 or 16 cloves for a stronger flavor)
- Pure Olive Oil: make sure that is it not blended with other type of oil.
- Peppercorns – mixed or plain will do
- Dried herbs or hot peppers, optional: for dried herbs you can use parsley, thyme or rosemary.
How to make this no-cook garlic oil
- Crush the garlic cloves using a large flat knife. Remove the skins. Place the pods in the bottom of an airtight mason glass jar.
- Pour the oil into the jar.
- Add any other dried herbs of preference and if using.
- Close the jar tightly and turn it over several times to mix the ingredients with the oil.
- Place the jar in the refrigerator and let macerate for at least 2 days before using. The longer the maceration time, the more fragrant your oil will be.
Tips and Notes
- This homemade garlic oil recipe add an abundance of flavor to your dishes.
- If you prefer cooking the garlic, and worrying about bacteria, add the oil to a saucepan and the garlic cloves. Cook for 5 minutes and pour the mixture into the mason jar and close the lid tight.
- This recipe is for a small amount of infused oil and the jar must be refrigerated. This is for a quick and short-term use, not for the long term.
- Always use a good olive oil. Nothing cheap or blended with other types of oils.
- Do not use a plastic bottle or jar.
- This homemade will keep about 1 – 2 weeks and depending on usage.
- Other flavorings: dried herbs (lavender, thyme, parsley, basil, etc.), spices, hot pepper, olives, citrus zest, peppercorns and dried edible flowers
Here’s the recipe
No-Cook Garlic Oil
Equipment
Ingredients
- 1 – 5 oz mason jar with an airtight lid
- 8 Garlic cloves 16 cloves for a stronger flavor
- 5 oz Pure Olive Oil:
- 1 tsp Peppercorns
- Dried herbs or hot peppers optional: for dried herbs you can use parsley, thyme or rosemary.
Instructions
- Crush the garlic cloves using a large flat knife. Remove the skins. Place the pods in the bottom of an airtight mason glass jar.
- Pour the oil into the jar.
- Add any other dried herbs of preference and if using.
- Close the jar tightly and turn it over several times to mix the ingredients with the oil.
- Place the jar in the refrigerator and let macerate for at least 2 days before using. The longer the maceration time, the more fragrant your oil will be.
Notes
- This homemade garlic oil recipe adds an abundance of flavor to your dishes.
- If you prefer cooking the garlic, and worrying about bacteria, add the oil to a saucepan and the garlic cloves. Cook for 5 minutes and pour the mixture into the mason jar and close the lid tight.
- This recipe is for a small amount of infused oil and the jar must be refrigerated. This is for quick and short-term use, not for the long term.
- Always use good olive oil. Nothing cheap or blended with other oils.
- Do not use a plastic bottle or jar.
- This homemade will last about 1 – 2 weeks and depending on usage.
- Other flavorings: dried herbs (lavender, thyme, parsley, basil, etc.), spices, hot pepper, olives, citrus zest, peppercorns, and dried edible flowers
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
