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Home » ALL RECIPES » How To Make Your Own Homemade Garlic Oil

How To Make Your Own Homemade Garlic Oil

Author: Karon Grieve Published : September 2016

Recipe
garlic oil pin 2
homemade garlic oil pin image

Food is food, but food with flavour is way better. Using your own homemade garlic oil in your cooking and salads adds an abundance of flavour right at the start.

homemade garlic oil in old bottle with garlic cloves in front

Homemade Garlic Oil

I use so much olive oil in my cooking and as garlic appears in a great many of my recipes as well it seems only fitting to make my own garlic oil.

Infused oils are available in lots of supermarkets but why buy it when you can make your own homemade garlic oil instead, it costs less and tastes great too.

garlic cloves on checked cloth

Garlic

The flavour of garlic is unique and also strong. It can be overpowering. Raw garlic is far stronger in flavour than cooked garlic.

Once garlic and heat come together they dance and the strident heat that once was the main characteristic of the garlic mellows and becomes a creamy delicious flavour.

Like a grouchy guy meeting a sweet girl, her gentleness softens his edges and raises a smile where a frown once sat.

Garlic and botulism

There was a lot of talk about botulism with using garlic in oils.  But please note we are removing the garlic here. We are also heating the oil with the garlic which kills the bacteria.

garlic cloves and oil

What type of oil

I am using olive oil. It’s my favourite oil and if living on the Greek island of Crete taught me anything it was always use the oil YOU love for cooking.

I love the flavour of olive oil as well as all it’s amazing health benefits. however, you can infuse any oil you like with garlic.

Why not try rapeseed oil or vegetable oil. Garlic infused oil is for you to use so choose your favourite oil as a base.

Ingredients for infused garlic oil

There are only 2 ingredients here. Olive oil and garlic. That’s it. Don’t you just love a simple recipe!

heating the garlic in pan

How to make garlic oil

Peel the garlic cloves. There is no need to do any chopping or mincing. Just peel the skins off the individual cloves of garlic.

I heat my oil with the peeled garlic and let it simmer for 20 minutes. I don’t boil the oil or have it on a high heat.

We don’t want the garlic to colour up as that would make the oil very strong. Here we are going for a simple infusion.

Remove the pan from the heat, pop on a lid and let it just sit there for an hour and cool completely.

Pour the garlic-infused oil through a sieve into a jug and then carefully pour into a sterilised glass bottle.

Pro tip

Don’t use a plastic bottle for this garlic oil. The plastic itself will leach the flavour from the garlic oil. You will end up with a weaker infused oil and a very smelly plastic bottle.

straining the oil

Adding herbs to infused oil

You can add other flavours to your garlic oil. Rosemary goes particularly well. In fact, rosemary and garlic oil is my winter stanby for booking.

It adds a great punch of flavour when I’m starting on a base for any soup or stew.

The more robust herbs make the best dancing partners for garlic. Think of the woody-stemmed herbs like rosemary, sage and thyme.

Rosemary goes particularly well. In fact, rosemary and garlic oil is my winter standby for cooking. It adds a great punch of flavour when I’m starting on a base for any soup or stew.

Adding spices to garlic oil

Why not go for garlic and chilli oil. Other spices like coriander, cumin and turmeric all work well with garlic. Have a bit of fun and come up with your own infused cooking oils and give your cooking that personal touch.

How long does garlic oil keep

Your homemade garlic oil will keep for up to a month. Keep it in a cool dark place.

If you have olive oil in the fridge it will solidify. No problem. just remove it from the fridge and let it come up to room temperature and it will run clear once more.

finished oil in bottle

How to use homemade garlic oil

I love using this oil as a basis for almost any savoury dish. Instead of using plain oil use your garlic oil.

And I just love using it for simple fried eggs.

Use it as a salad dressing too of course.

For roasting a chicken, pork or veggies. Sprinkle first with your garlic oil to ramp up the flavours while the oven does the work.

And it’s just perfect for making a homemade garlicky mayonnaise, check out my Aioli recipe.

Kali Orexi!

This recipe makes a great foodie gift, so why not check out my post on how to make Christmas hampers.

larder links

Looking for more super easy cooking basics you can be making yourself? Then check these out before you go;

The easiest foolproof homemade mayonnaise

Homemade traditional style hummus

Mediterranean seasoning salt

Chilli hot salt

Super easy citrus sugar

Homemade harissa paste

Raspberry and thyme vinegar

Pesto butter

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
homemade garlic oil

Homemade Garlic Oil

Karon Grieve
Super simple recipe for garlic infused olive oil, perfect for cooking and salads.
4.47 from 15 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course larder staples
Cuisine Greek
Servings 33 servings
Calories 134 kcal

Ingredients
 

  • 500 ml olive oil
  • 2 bulbs of garlic about 8 cloves
Metric – US Customary

Instructions
 

  • Peel the garlic cloves and heat in the oil to simmering (bubbles appearing round edges of pan) and simmer for 20 minutes.
  • Remove from heat and cover and leave to cool completely for 1 hour
  • Strain out the garlic using a sieve.
  • Pour into a sterilised bottle and pop on the lid.
  • Will keep for up to a month in the fridge but remove for 30 minutes before using as the oil will solidify.

Notes

I have calculated one serving as being 1 tablespoon of garlic-infused oil.
This oil will keep for up to a month in the fridge. Olive oil goes cloudy and solidifies in the fridge but goes clear again when it comes up to room temperature.
Use this garlic oil in cooking, as a salad dressing, for making a garlic flavoured mayonnaise and other dips too.

Nutrition

Calories: 134kcalCarbohydrates: 1gProtein: 1gFat: 15gSaturated Fat: 2gSodium: 1mgSugar: 1gVitamin C: 1mgCalcium: 1mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Larder Basics, Oils and Vinegars

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Comments

  1. Peggy wright says

    August 8, 2021 at 4:55 am

    Do you ever include the garlic cloves in the bottle with the oil?

    Reply
    • Karon Grieve says

      August 9, 2021 at 1:08 pm

      Hi Peggy
      I’m a bit confused by your question as I do say to sieve out the garlic once it has infused the oil. So no, you don’t put the garlic back into the oil it has done it’s job by putting flavour into the oil. Hope this helps
      K

      Reply
  2. Elaine says

    December 11, 2021 at 12:02 pm

    Can you use the cooked garlic bulbs for any thing else

    Reply
    • Karon Grieve says

      December 13, 2021 at 8:35 am

      Hi Elaine
      You could mash them into a paste and use for flavouring stews and soups etc. Will keep in the fridge for a short while.
      hope this helps
      Karon

      Reply
  3. Ritha says

    December 15, 2021 at 3:43 am

    Can I use this garlic infused oil for my tick and flea collars for my pets
    I can’t seem to find any garlic oil anywhere

    Reply
    • Karon Grieve says

      December 15, 2021 at 9:28 am

      Hi Ritha
      I’m not a vet so I’m sorry I have no idea if this would work. It’s an infused oil for cooking.
      K

      Reply
  4. Gail says

    April 26, 2023 at 5:09 am

    How many garlic cloves to 2Cups of olive oil ?

    Reply
    • Karon Grieve says

      April 26, 2023 at 8:41 am

      Hi Gail
      I’m a bit confused by your comment as I have exact measurements in the printable recipe card right above where you posted your comment – 500 ml olive oil
      ▢ 2 bulbs of garlic about 8 cloves’ there is also USA measurements there. We don’t use cups here, I have shared both ml and fl oz measurements.
      K

      Reply
      • Rosemary. says

        May 20, 2024 at 12:17 pm

        5 stars
        Thank you have never use this before and am a older person I can now get recipes thank you again

        Reply
        • Karon Grieve says

          June 4, 2024 at 10:04 am

          Hi Rosemary
          So glad you like the recipes so much hope you enjoy the garlic oil
          K

          Reply
  5. Colleen says

    June 19, 2023 at 9:21 pm

    5 stars
    What if the garlic burn’s??

    Reply
    • Karon Grieve says

      June 22, 2023 at 12:17 pm

      Hi Colleen
      If you burn your garlic you will have to start again I’m afraid.
      K

      Reply
  6. Angie says

    August 6, 2023 at 6:45 pm

    If I add herbs like u suggested, do I put them in as the oil cooks and strain out with the garlic, or do I put the herbs in when I bottle it?

    Reply
    • Karon Grieve says

      August 7, 2023 at 8:56 am

      Hi Angie
      You can do whatever you like; cook herbs with the garlic then strain them out. Or add them to the strained garlic oil but always make sure herbs are covered in the oil.
      K

      Reply
  7. Dani says

    October 8, 2023 at 4:02 pm

    Hello can you use minced garlic by chance?

    Reply
    • Karon Grieve says

      October 9, 2023 at 8:38 am

      Hi Dani
      I always use whole cloves of garlic, you could mince it first but I don’t see why really.
      K

      Reply
  8. Sam says

    October 17, 2023 at 11:09 am

    Can I leave piece of garlic in the bottle for aesthetic reasons? I’m making this for baby shower favors and I think the little bottles will look better with a few garlic cloves floating in each one. I’m just afraid they will mold after a while.

    Reply
    • Karon Grieve says

      October 23, 2023 at 10:38 am

      Hi Sam
      The garlic cloves will go mouldy if exposed to air so must be covered by the oil at all times. You’have to tell people to remove the clove before the oil got very low in the bottle and no longer covered the garllic clove.
      K

      Reply
  9. Pat kennedy says

    January 7, 2024 at 11:27 am

    Just reading your garlic oil receipe. Try it over a pizza, works extremely well.
    Pat
    Dublin

    Reply
    • Karon Grieve says

      January 8, 2024 at 9:13 am

      Hi Pat
      Yes, I too often sprinkle my garlicc oil on to of pizzas and lots of other dishes too, really adds flavour.
      K

      Reply
  10. cindy cottee says

    January 13, 2024 at 9:29 am

    5 stars
    Hi, can the oil be left out of the fridge at all.

    Reply
    • Karon Grieve says

      January 19, 2024 at 10:22 am

      Hi Cindy
      It tells you on the blog post how to store it – Your homemade garlic oil will keep for up to a month. Keep it in a cool dark place.
      Not in the fridge at all.
      K

      Reply
  11. Andreas says

    February 4, 2024 at 1:46 pm

    5 stars
    I used corn oil and the result is great. That type of oil doesn’t solidify in the refrigerator. The used garlic I added in the rice cooker to give the rice a nice taste, used also parts of it on toast and in salads. Thank you for the recipe! It’s simple and good.

    Reply
    • Karon Grieve says

      February 5, 2024 at 9:42 am

      Hi Andreas
      Glad you liked the recipe. Good idea adding to rice maker,
      K

      Reply
  12. David Issitt says

    February 29, 2024 at 12:39 pm

    5 stars
    Quick, simple and a great result! So far I have only tried it with garlic and rosemary, but am looking forward to experimenting with other herbs and spices.

    Reply
    • Karon Grieve says

      March 4, 2024 at 12:18 pm

      Hi David
      so glad you liked the recipe so much and are going to experiment with other herbs and spices.
      K

      Reply
  13. Larry says

    February 18, 2025 at 1:21 am

    5 stars
    I love garlic oil on pizza. My go-to pizza is black olives (the gourmet scorned USA type) and pepperoni with, of course, olive oil. Yum yum.

    Reply
    • Karon Grieve says

      February 24, 2025 at 10:15 am

      Hi Larry
      Glad you like the recipe and I like the sound of your favourite pizza
      K

      Reply
4.47 from 15 votes (9 ratings without comment)

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