Garlic oil is one of those secret weapons that can instantly upgrade any dish. From drizzling over roasted vegetables to stirring through pasta or rice, a spoonful of garlic-infused oil adds bold, aromatic flavour with almost no effort. The best part? You can make it at home using just a few simple ingredients, and it’s far more affordable and customisable than the pre-made versions on supermarket shelves.
In this guide, we’ll show you exactly how to make garlic oil at home, how to store it safely, and the best ways to use it in your everyday cooking.
Why Make Garlic Oil at Home?
Homemade garlic oil gives you complete control over:
- The flavour intensity: roast the garlic longer for sweetness or keep it mellow
- The type of oil: choose from olive oil, sunflower oil, avocado oil, or whatever suits your cooking style
- The quality of ingredients: no preservatives, just pure, fresh flavour
Plus, you’ll save money in the long run and avoid waste, especially if you’re already buying garlic in bulk.
Ingredients You’ll Need
You only need a few kitchen basics to get started:
- 1 bulb of fresh garlic
- 1 cup (240ml) of olive oil or another neutral cooking oil
- A small saucepan
- A fine mesh strainer or cheesecloth
- A clean glass jar or oil bottle for storage
Recommended Tools
Step-by-Step Instructions
1. Peel and Prepare the Garlic
Start by peeling your garlic cloves. You can lightly crush them with the side of a knife or a garlic press, but avoid mincing, larger pieces prevent burning and give a more balanced infusion.
2. Add Garlic and Oil to the Pan
Place the garlic and oil in a small saucepan. Turn the heat to low. The goal is to slowly infuse the oil, not to fry the garlic.
3. Simmer Gently
Allow the garlic to gently simmer for around 10 to 15 minutes. You’ll see tiny bubbles forming around the garlic pieces, but they shouldn’t brown. Stir occasionally to keep the garlic from sticking to the bottom.
If the garlic starts to turn golden too quickly, reduce the heat immediately. Burnt garlic will give your oil a bitter taste.
4. Strain the Oil
Remove the pan from the heat and let it cool for 5-10 minutes. Then strain the oil through a fine mesh sieve or cheesecloth into a clean glass jar. Discard the garlic solids unless you’re using them immediately (see safety notes below).
5. Store Properly
Seal the jar tightly and store the garlic oil in the fridge. Use within 5 to 7 days. For longer storage, consider freezing it in ice cube trays and transferring the cubes to a freezer-safe container.
Is Garlic Oil Safe to Make at Home?
Yes – but only if you store it correctly.
Garlic is a low-acid food, and when submerged in oil and kept at room temperature, it can create the perfect environment for Clostridium botulinum, the bacteria that causes botulism.
How to Prevent Botulism When Making Garlic Oil
To safely enjoy homemade garlic oil:
- Always store it in the fridge at 4°C or below
- Use within 5-7 days
- Never leave garlic oil at room temperature, even for short periods
- Don’t reuse garlic solids unless cooked thoroughly and eaten immediately
- Label jars with the preparation date so you know when to discard
If in doubt, throw it out. It’s not worth the risk.
For long-term use, freezing your garlic oil in ice cube trays is the safest method.
How to Use Garlic Oil in Everyday Cooking
Garlic oil is incredibly versatile, here are a few delicious ways to use it:
- Drizzle over roasted veg like potatoes, carrots, or cauliflower
- Brush onto pizza bases or flatbreads before baking
- Mix into pasta or noodles for instant garlic flavour
- Use as a base for salad dressings
- Marinate meats or tofu for bold flavour
- Add to mashed potatoes, soups, or rice for an umami boost
It also makes a fantastic dipping oil for crusty bread, just add a pinch of chilli flakes and dried herbs.
Related Garlic Recipes
Keep your garlic game strong with these related posts:
These can help you prep garlic in different forms depending on your cooking needs.
Final Tips for Perfect Garlic Oil
- Use fresh garlic, avoid pre-peeled or jarred cloves
- Choose a mild oil if you don’t want the garlic flavour to overpower
- Don’t rush the infusion, slow heat equals better flavour
- Always store safely and use within a week
With just a few ingredients and 20 minutes of your time, you can create a garlic-infused oil that takes your home cooking to the next level, just remember to keep it safe, flavourful, and stored properly.
