Garlic Infused Olive Oil (Print version)

Versatile garlic-infused olive oil ideal for drizzling over dishes and dipping bread.

# What you'll need:

→ Base Oil

01 - 1 cup extra virgin olive oil

→ Aromatics

02 - 8 large garlic cloves, peeled and thinly sliced

→ Optional Additions

03 - 1 dried red chili (optional)
04 - 1 sprig fresh rosemary or thyme (optional)

# How to make it:

01 - Place olive oil, sliced garlic, and optional chili or herbs in a small saucepan.
02 - Heat over the lowest setting, ensuring the oil never sizzles or boils, allowing a gentle infusion.
03 - Stir occasionally and continue heating for 15 to 20 minutes until the garlic turns golden and aromatic without browning.
04 - Remove from heat and let the oil cool to room temperature.
05 - Filter the oil through a fine mesh sieve into a clean, dry glass bottle or jar, discarding or reserving the garlic slices.
06 - Refrigerate the infused oil and use within two weeks.

# Expert suggestions:

01 -
  • It transforms ordinary meals into something restaurant-worthy with just a drizzle, making you feel like a culinary genius
  • Once you taste homemade garlic oil, store-bought versions feel like shadows of what they could be
  • This one recipe opens doors to countless uses: pasta, vegetables, bread, soups, and moments of pure kitchen joy
02 -
  • Temperature control is everything—high heat turns garlic bitter and defeats the entire purpose. Low and slow is not just better; it's the only way.
  • Always refrigerate homemade garlic oil. I learned this the hard way when my first batch sat on the counter, and an elderly cook gently but firmly explained the botulism risk. Homemade oils need cold storage and should be used within 2 weeks.
  • Don't skip the straining step, even if the garlic looks pretty floating in the oil. Those submerged garlic pieces create moisture that invites spoilage.
03 -
  • If you want to make a larger batch, simply multiply the ingredients—the infusion time stays the same, and the ratios remain perfect
  • Save those golden garlic slices after straining: they're delicious crumbled over salad, stirred into mayonnaise, or scattered over cheese and crackers
  • This oil freezes beautifully if you want to preserve it beyond 2 weeks—freeze it in ice cube trays and use the cubes whenever you need that garlic magic

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