This is my garlic-infused olive oil recipe. I enjoy making flavored oils at home because they brighten everyday dishes and are easy to prepare. Homemade garlic oil brings a rounded, savory garlic note to foods without overwhelming them, and you can control the intensity to suit your taste.
Once you try this homemade garlic oil, you may rarely buy a store-bought version again—the depth and freshness of flavor are noticeably different.
In this Article
- What Olive Oil to Use
- Ingredients
- Equipment Needed
- How to Make This Garlic Oil
- The Many Uses of Your Garlic Oil
- Pro Tips
- Storage
- Recipe
What Olive Oil to Use
For garlic-infused oil, choose a light, mild extra virgin olive oil or a refined olive oil with a gentle flavor. A neutral, delicate oil allows the garlic aroma and flavor to come through without being masked by a strong, peppery olive oil.
Italian-style light extra virgin olive oils are a great choice for infusion because they have a softer mouthfeel and a subtle fruitiness that complements garlic. Use a brand you trust for quality, but avoid oils with very assertive olive character if you want the garlic to be the star.
Ingredients
Extra virgin olive oil – choose a mild-tasting oil so the garlic flavor stands out.
Garlic – use fresh cloves. Peel and remove any green sprout from the center of cloves and discard any cloves with brown spots or bruising.
Equipment Needed
You only need a few simple tools to make garlic-infused oil at home:
- Small heavy-bottom saucepan or pot for gentle, even heating
- Clean glass bottles or jars with tight-fitting lids for storage
- Small funnel to transfer oil into bottles (optional but helpful)
- Kitchen knife and cutting board for preparing the garlic
How to Make This Garlic Oil
This infusion method is simple and uses gentle heat to coax flavor out of the garlic without frying or burning it. The goal is to warm the oil enough to extract the garlic aroma and taste, not to deep-fry the cloves.
- Peel the garlic cloves and inspect them for any dark spots or sprouts; remove any green shoots from the center of the clove.
- Lightly bruise each clove with the flat of a knife to break the cell walls and release aroma—do not chop into fine pieces.
- Place the bruised cloves into the saucepan and cover with olive oil. Use just enough oil to submerge the garlic; this recipe suggests about 4 cups of oil for 6 cloves as a base ratio you can scale.
- Warm the oil and garlic over low heat, monitoring closely. Small bubbles may form around the garlic; when the oil becomes fragrant and the garlic is just warm to the touch, remove the pan from heat. Avoid boiling or browning the garlic.
- Allow the oil to cool to room temperature. Once cooled, transfer the oil into a clean, dry bottle or jar. You can leave the garlic cloves in the oil for continued mild infusion or remove them—see storage notes below.
The Many Uses of Your Garlic Oil
Homemade garlic oil is versatile. A small bottle stored in your pantry or fridge makes it easy to add garlic flavor to a wide range of dishes. Here are some favorite uses:
- Brush on warm bread or use on bruschetta with diced tomatoes and fresh herbs.
- Drizzle over roasted or steamed vegetables, especially potatoes and broccoli.
- Toss with pasta for a quick, flavorful dressing.
- Use as the oil base in vinaigrettes for salads—excellent with spinach and bacon.
- Add a splash to soups or stews just before serving to enhance depth of flavor.
- Use in marinades with rosemary and thyme for chicken or fish.
- Drizzle over finished pizzas, grilled fish, or roasted meats for a fragrant finish.
- Mix into hummus or use on garlic bread and appetizers for an extra layer of flavor.
Homemade flavored oil also makes a thoughtful gift for food-loving friends—bottle it in a pretty jar and label it with the date and suggested uses.
Pro Tips
A few tips to get the best results:
- Use whole or lightly bruised cloves rather than finely chopped garlic to avoid an overly sharp taste and quicker spoilage.
- Keep the heat very low; overheating will alter the oil’s flavor and can produce bitter or burnt notes.
- If you prefer a clearer oil, strain the garlic out after cooling and store only the liquid.
- Label bottles with the preparation date so you can track freshness.
Storage
Store garlic-infused oil in a cool, dark place away from direct heat and sunlight. Refrigeration is an option for longer shelf life and slows flavor changes, though the oil may cloud when cold and will clear again at room temperature. Always check the oil for any off-odors or signs of spoilage before use and discard if it smells unpleasant.
Garlic Infused Olive Oil Recipe
Ingredients
- 6 garlic cloves, peeled and lightly bruised
- 4 cups olive oil (mild extra virgin or light olive oil)
Instructions
- Place the bruised garlic cloves and olive oil in a small heavy-bottom saucepan.
- Warm the mixture over low heat until the oil becomes aromatic and the garlic is just warm to the touch—do not let it boil or brown.
- Remove from heat and let cool to room temperature.
- Pour the oil into clean, dry bottles or jars. You may leave the garlic cloves in the bottle for continued infusion or remove them to reduce the chance of flavor changes over time.
- Seal and store in a cool, dark place or refrigerate if preferred.
Nutrition
Nutrition estimates vary by ingredients and serving size. Check labels or consult a nutrition professional for precise values.
Did you make this?
Leave a comment below and share how you used your garlic oil or any variations you tried.