No-Cook Garlic Oil a fuss- free method if you like mild-flavored oils, this easy method and no heating required method are for you.
- 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.
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.
- 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
Calories: 1300kcalCarbohydrates: 11gProtein: 2gFat: 142gSaturated Fat: 20gPolyunsaturated Fat: 15gMonounsaturated Fat: 103gSodium: 8mgPotassium: 156mgFiber: 2gSugar: 1gVitamin A: 26IUVitamin C: 7mgCalcium: 64mgIron: 2mg
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.