Easy Garlic Oil: A Quick and Easy Way to Make Garlic Oil
Garlic oil is a versatile ingredient that can be used in a variety of dishes, from pasta to vegetables to bread. It is also a great way to add flavor to your food without adding any extra calories or fat.
The best part about garlic oil is that it is very easy to make at home. You only need a few ingredients and a few minutes of your time.
I love a good infused olive oil, but sometimes it can be difficult to find my preferred brand and I want to save money. That’s why I like to make my own garlic oil at home. This no-cook method is easy and doesn’t require a lot of ingredients. I usually only make a small jar at a time and store it in the refrigerator.
The no-cook method is simple. I just combine peeled and crushed garlic cloves with olive oil in a jar. Then, I let the mixture sit in the refrigerator for at least 24 hours, but up to a week. The longer the garlic sits in the oil, the stronger the flavor will be.
I prefer a mild garlic flavor, so I usually only let the mixture sit for 24 hours. I like to use this oil to make eggs and salad dressings. It’s also great for drizzling on roasted vegetables or pasta.
How to make No-Cook Garlic Oil. If you like mild-flavored oils, this easy method and no heating required method are for you.
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 it is not blended with another 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 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 and Tips
- Use high-quality olive oil.
- Use fresh garlic cloves.
- Crush the garlic cloves so that they release their flavor into the oil.
- Let the mixture sit in the refrigerator for at least 24 hours but up to a week.
- Strain the oil before using it.
- 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; pour the mixture into the mason jar, and close the lid tight.
- This recipe is for a small amount of infused oil; 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 types of oils.
- Do not use a plastic bottle or jar.
- Depending on usage, this homemade will keep for about 1 – 2 weeks.
- Other flavorings: dried herbs (lavender, thyme, parsley, basil, etc.), spices, hot pepper, olives, citrus zest, peppercorns, and dried edible flowers
Here’s the recipe
Easy 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
- Use high-quality olive oil.
- Use fresh garlic cloves.
- Crush the garlic cloves so that they release their flavor into the oil.
- Let the mixture sit in the refrigerator for at least 24 hours but up to a week.
- Strain the oil before using it.
- 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; pour the mixture into the mason jar, and close the lid tight.
- This recipe is for a small amount of infused oil; 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 types of oils.
- Do not use a plastic bottle or jar.
- Depending on usage, this homemade will keep for about 1 – 2 weeks.
- 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.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published November 27, 2021. Revised and updated.
