Garlic Infused Olive Oil

This 6-minute garlic infused olive oil is an easy condiment for drizzling or dipping. It adds a vibrant layer of flavor to salads, sauces, soups, and sauteing.

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I use it for dishes like my pepperoni pizza, chicken peri peri, and jollof rice recipe added flavor.

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Why This Garlic Infused Olive Oil Recipe Works
📃Ingredient Description
Other Flavors To Try
📝Step-by-Step Instructions
Ways To Use Garlic Infused Oil
👩🏽‍🍳Maur's Tips
✅Recipe FAQS
Love This Recipe. Here Are More Recipes To Try
📖 Recipe

Why This Garlic Infused Olive Oil Recipe Works

This infused oil is ready in 6 minutes and is the easiest condiment to whip up. Depending on your storage method, it can last a couple of months.
This recipe uses gentle infusion using low heat, which is much quicker and time-saving than cold infusion, which most likely takes days to see results.
You only need 3 ingredients, but feel free to add more herbs or spices to suit your taste.
Although olive oil is quite expensive, I have offered other options below to save some coins.

📃Ingredient Description

Here are some of the simple ingredients needed to make this recipe:

Ingredient list to make the homemade oil recipe.

Olive oil: consider using a good quality olive oil. I understand it could get a little pricey, so feel free to blend pure or light olive oil with a mix of neutral-tasting oil like canola or grapeseed oil for a similar taste. I used extra virgin olive oil for its rich depth of flavor.
Garlic: Freshly peeled whole garlic adds a pungent flavor to this recipe and shouldn't be substituted for refrigerated or grated garlic.
Fresh Rosemary: Fresh rosemary is aromatic and has a pine-like earthy scent with citrus and minty notes, thus adding a beautiful flavor to the infused oil. See the options below for other herbs that can be used.
Chili peppers: Dried chili flakes are my go-to for this recipe, but don't be restricted to just dried. Fresh chilies or ground chili powder can also be used. Please see my tips below if using fresh chili.

Other Flavors To Try

Herb-infused olive oils are here to stay, and I've been obsessed with other flavors. Here are some you might like:

Peppers: habanero, chili, Serrano, jalapeños, bell peppers e.t.c
Citrus: lemon, lime, orange, and grapefruit peels
Spices: peppercorns, ginger, star anise, cloves, cinnamon.
Onion: shallots, scallions, purple or sweet onion

It's important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.

📝Step-by-Step Instructions

Detailed instructions are outlined in the recipe card below, but here are a few steps with visuals to guide you:

Gently cooking the oil with garlic and herbs on a stove top and pouring it into a jar once cooled.

Step 1: Smash the garlic and rub the rosemary between your hands to release the fragrance.

Place all the ingredients into a saucepan and heat on low for a few minutes.

Step 2: once the thermometer registers 350°F, remove the saucepan from the heat and allow it to infuse for 30 minutes or more. Strain into a clean sterilized oil dispenser bottle using a fine mesh and funnel to remove the solids.

Ways To Use Garlic Infused Oil

Drizzle over freshly toasted crusty sourdough or challah bread, topped with fried eggs, cheese, or grilled mushrooms.
You can add it to pasta sauce or pepper sauce, as we did with our homemade pepper sauce or piri sauce.
Drizzle the infused oil over a grilled cheese sandwich or bruschetta and add it alongside your favorite cheese and crusty bread.
Drizzle over salad or our easy homemade hummus.
Rather than use regular vegetable oil to sauté your animal protein or fry eggs, use this flavorful, robust oil for the best flavor!
Add generously to pizza, focaccia dough, or crostini. It'll enhance the flavor in the best way!

Olive oil in a bottle with garlic and chili peppers.

👩🏽‍🍳Maur's Tips

Steep the ingredients briefly; don't fry or get them crisp. At this point, you can discard the herbs or add them to the bottle. The shelf life will be shorter if you use the fresh herbs.
Don't preheat the pan; add the oil and the rest of the ingredients.
Store on the shelf for 30 days or in the refrigerator for 3-4 months.
If you are using fresh herbs, be sure to refrigerate them for a longer shelf life.

✅Recipe FAQS

How long does homemade infused oil last?

If stored properly in the refrigerator, homemade infused oil lasts about a week or two. Oils infused with dried ingredients tend to last longer (up to four weeks), but it's best to always check for signs of spoilage.

What is the best oil to use for infusing?

Neutral-tasting oils like olive oil, grapeseed oil, canola, or sunflower oil work best, as they let the infused flavors shine.

How do you avoid botulism in infused oil?

Use dried herbs, spices, or dehydrated citrus zest instead of fresh ingredients with moisture. If using fresh ingredients like garlic or herbs, store the oil in the refrigerator and use it within a week to prevent bacterial growth.

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PEACE & LOVE

Maureen

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