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.
I use it for dishes like my pepperoni pizza, chicken peri peri, and jollof rice recipe added flavor.
Jump to:
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:
- 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:
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!
👩🏽🍳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
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.
Neutral-tasting oils like olive oil, grapeseed oil, canola, or sunflower oil work best, as they let the infused flavors shine.
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.
Love This Recipe. Here Are More Recipes To Try
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won't cost you extra money, they will help us keep this site up and running! Please check out our disclosure policy for more details. Thank you for your continuous support.
📖 Recipe
Garlic Infused Olive Oil
Equipment
- Clean jar or bottle
- saucepan
- Funnel
- Fine sieve
Ingredients
- 1 cup olive oil extra virgin, grapeseed, or canola works fine
- 6-8 whole Garlic peeled (37g)
- Fresh rosemary ends chopped (about 16g, 0.5 oz)
- 1 tablespoon crushed chili peppers
Instructions
- Smash the garlic, and rub the rosemary between your hands to release the fragrance.
- Place all the ingredients into a saucepan and heat for 5 minutes on low heat (You can also check using a thermometer. Once it registers 350°F, it's time to remove it from the heat). Remove the saucepan from the heat and allow it to infuse for about an hour or more.
- Strain into a clean sterilized oil dispenser bottle using a fine mesh and funnel to remove the solids.
- If you decorate it with fresh herbs, consume it on the same day, or store it in the refrigerator for a longer shelf life. If you intend to store for longer, use dry herbs and store in the pantry for up to 3 months.
Notes
- 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.
- Refrigerate the oil for a longer shelf life if you are using fresh herbs.
