How to Make Garlic Oil: 8 Steps (with Pictures)

Table of contents:

How to Make Garlic Oil: 8 Steps (with Pictures)
How to Make Garlic Oil: 8 Steps (with Pictures)

It's not just pasta that draws crowds to Italian restaurants. The houses are also known for the delicious garlic oil in which customers soak small pieces of bread. Next time you miss this oil, try making it at home. The recipe is super easy to prepare. Cook the garlic and oil over the fire to make them taste more intense, or simply mix them in a pot and let them sit for a few days. Good appetit!


Cooked garlic oil

  • 4 fresh garlic cloves.
  • 1/2 cup (120 ml) of olive oil.

raw garlic oil

  • 8 fresh garlic cloves.
  • 2 cups (470 ml) of olive oil.


Method 1 of 2: Cooking Garlic Oil

Make Garlic Oil Step 1

Step 1. Mash two cloves of garlic in a pan and add olive oil

Squeeze the garlic in a juicer directly over the pan. Mix the garlic with half a cup (120 ml) of olive oil. Distribute the garlic evenly across the pan.

  • It is not necessary to peel the garlic before squeezing it. The cone will stick to the juicer.
  • Replace the olive oil with the oil or oil of your choice.

How to choose an oil

To prepare an oil for cooking, choose a neutral oil, resistant to high temperatures, such as canola, vegetable or grape seed oil.

To make oil that's good for the heart, use an oil with the right amounts of monounsaturated fat, such as avocado oil or extra virgin olive oil.

To get a unique flavor, try using sesame oil. Sesame oil is one of the strongest available and will leave the oil with a slight nutty flavor.

Step 2. Heat the mixture over medium heat for three to five minutes

The heat will help the garlic taste to pass into the oil. Cook the mixture, stirring occasionally, until the garlic is golden and slightly crispy.

  • Do not let the oil boil. It can end up losing some of its flavor and integrity if it gets too hot. Take it off the heat as soon as it starts to boil.
  • Avoid overcooking garlic. If it gets too dark, it means you've overdone the cooking time. The oil will probably be a little bitter.

Step 3. Take the pan off the heat and turn the mixture into a container

Allow it to cool completely and cover the pot tightly so that moisture does not accumulate in the container and spoil the oil.

  • To remove the garlic pieces from the oil, sift the liquid over the container.
  • The garlic pieces will leave the oil with a stronger taste, as the infusion will continue for a longer time.
Make Garlic Oil Step 4

Step 4. Store the oil in the refrigerator for up to five days

Shake the container from time to time to mix the flavors. To be safe, discard the oil after five days to avoid ingesting harmful bacteria.

  • Never store garlic oil at room temperature. Otherwise, you could end up getting botulism, an often fatal form of food poisoning caused by bacteria found in canned foods.
  • Freeze garlic oil for up to a year to keep it longer.

Method 2 of 2: Preparing Raw Garlic Oil

Step 1. With the side of a knife, mash eight cloves of garlic

Place garlic cloves on a plastic, glass or ceramic cutting board. With the palm of your hand, press each one with the side of the blade of a wide knife. Use enough force to crush the garlic and break the rind.

  • Do not peel the garlic before crushing it. It will get slippery and you could end up cutting yourself with the knife.
  • Avoid using a wooden board so that the material does not absorb the garlic flavor.

Step 2. Remove the garlic skin and discard it

The rind will come off easily after the garlic is crushed. Throw it away or put it in a compost bin.

If you find it difficult to loosen the skin, mash the garlic a little more

Step 3. In a pot, mix the crushed garlic with two cups (470 ml) of olive oil

Use whichever container with a lid you prefer. After closing the pot, shake it a few times to mix the garlic and oil well.

  • Olive oil can be substituted for any other type of oil, such as avocado oil or grape seed oil. The choice depends only on your taste and what you have in your closet.
  • Add herbs and spices to change the flavor of the oil.

Additional ingredients for making flavored olive oil

Dried herbs (lavender, thyme, parsley, basil etc.).




Citrus juices.

Black pepper.

Edible dried flowers.

Make Garlic Oil Step 8

Step 4. Store the oil in the refrigerator for two to five days

Over that time, the flavors will completely blend together. Remember to keep the jar tightly closed in the refrigerator so that the oil is always fresh.

  • The oil will not be as intense if you use it within two days.
  • Discard the oil after five days to avoid getting botulism, a potentially lethal food infection caused by bacteria found in canned or preserved foods.
  • You can also store garlic oil in the freezer for up to a year.


Use garlic oil as a salad dressing, spread or marinade for meat. It is also delicious as a vegetable sauce. Take a look on the internet or in a cookbook and find your favorite option


  • Do not leave the hot oil alone on the stove. It can splash and cause burns and even a fire.
  • Never store garlic oil at room temperature for more than five or seven days. Olive oil can end up contaminated by the bacteria that cause botulism, found in canned or preserved foods. The disease causes food poisoning and can be fatal.

Popular by topic