How to Make Garlic Infused Olive Oil

by Vanya Sharma last updated -

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Garlic can be had in many ways or even transformed into oil. Garlic oil is useful for many things such as to reduce the risk of cardiovascular diseases by regulating blood pressure and high cholesterol. Not just that, it can be used as a remedy for several of your daily problems as well.

There are people who choose to make their own garlic oil, as all you need is fresh garlic cloves and a carrier oil – typically olive oil or another vegetable oil. The commercial version of this oil is often produced through a cold-pressing process, however, the at-home version is much easier to prepare. This potent natural oil can also be used in culinary and medicinal applications.

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How Do You Make Garlic Oil

For good health and taste!
Prep Time15 mins
Cook Time30 mins
Passive Time24 d
Total Time24 d 45 mins
Course: Oil
Cuisine: Asian
Keyword: garlic oil
Appliance: Refrigerator, Hot plate

Ingredients

  • 8 garlic cloves (fresh)
  • 2 cups olive oil (extra virgin)
  • thyme (fresh)
  • rosemary (fresh)

Instructions

  • The first step in making your garlic infused olive oil is to carefully separate the garlic cloves. Next, you need to trim their heads and peel them.
    Sliced garlic, garlic clove, garlic bulb in a wooden bowl placed on a chopping board
  • Next, take a pan and add the peeled garlic cloves in it. Now, cover them with olive oil and let it come to a simmer.
  • Keep cooking the garlic cloves on low heat and stir at the same time for 10 to 15 minutes. You should ideally cook them till they turn tender but still retain their shape.
  • Once they are cooked, you may turn off the heat and let them cool. You can then transfer the oil to an airtight jar or container and refrigerate it for 3-4 weeks.
  • Strain out the garlic cloves and its ready for use.

Notes

Garlic oil is used to enhance the taste of food items. It can be sprinkled over homemade pizza, added to marinades, put under the skin of a chicken for roasting, or just added to a hot pan for sautéing vegetables.

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About the Author

Vanya Sharma handles the medical expert collaboration for Organic Facts. She is also responsible for the website’s monthly newsletter and website content and contributes to Facebook, Instagram, and YouTube regularly. A writer at heart, she joined the website while she was still pursuing her English Literature degree from IGNOU, Delhi, India. Vanya has completed the “Introduction to Food and Health” certificate program from Stanford University, US. She aims to bring unbiased and helpful information to all those seeking to make their health and lifestyle a priority.

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