Easy Garlic Infused Olive Oil

garlic-infused olive oil, made with olive oil and garlic, in a glass container.

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This recipe to make garlic olive oil at home takes less than 10 minutes of work for a great base for salad dressings, addition to pasta dishes, and a low FODMAP alternative to garlic.

Prep Time10

Cook Time30

Resting Time30

Total Time1 10

Course: Sauce

Diet: Gluten Free

Servings:

Calories: 123kcal

Author: Max

Equipment

small pot

Ingredients

1 cup olive oil
40 g garlic about 10-12 medium cloves, peeled and halved

Instructions

First peel the garlic cloves and use the flat side of your knife to gently press down on them, just enough to crack them open. Then slice each clove in half lengthwise, removing the green sprout in the center (if there is one); this prevents the oil from becoming bitter and increases the surface area of the garlic for infusion.
Once the garlic is prepared, pour the olive oil into a small saucepan and add the cracked garlic cloves. Warm the mixture on the lowest possible heat setting - you're looking to maintain a temperature of about 200°F (95°C), where the oil is warm but not sizzling, with tiny slow-moving bubbles. Ideally you’ll use a cooking thermometer to monitor the oil's temperature accurately.
Let the garlic steep in the oil for 30-40 minutes. The key here is patience; a gentle and slow infusion process will ensure the oil takes on the rich, nuanced flavors of the garlic without any risk of burning. If you're worried about histamine building up, it's unlikely in a pure fat like olive oil, but you can stick to no more than 30 minutes.
After the infusion time is up, take the saucepan off the heat and let it cool down to room temperature on a cool surface (about 20-30 minutes). Strain the oil through a fine-mesh sieve or a piece of cheesecloth to remove all the garlic bits (they can be used in a pasta sauce or crushed onto bread with butter and a touch of salt).
Transfer your garlic infused olive oil into a clean, dry glass bottle or a jar with a secure lid. Label it with the date so you can keep track of its freshness. Store in a cool, dark place and use or freeze within 10 days for the best quality. If refrigerated, the oil might become cloudy, but it will return to its clear state once it's back at room temperature.

Notes

How to Store: keep the garlic oil in a dark and cool place to preserve it better, ideally in the freezer or fridge.

Adding Flavor: include up to 3 tablespoons of other herbs and or spices to give the garlic flavored oil a more complex flavor profile, like rosemary, thyme, sage, peppercorns, or even lemon peel.

Nutrition