Garlic Oil Recipe

garlic oil

Ingredients for Garlic Oil:

  • 10 large dried cloves garlic, skinned and halved
  • 1 pint (570 ml) olive oil (see below) or other good quality oil

Method for Garlic Oil:

  1. Put the garlic into a warm, sterilized jar.
  2. Heat the oil to around 140ºC/285ºF and then pour it over the garlic in the bottle/jar and cover tightly.
  3. Leave to stand for 1 to 2 weeks and then strain through 2 thicknesses of muslin.
  4. Pour into a sterilized bottle and seal with a sterilized cork or screw-top.

Makes about 1 pint (570 ml) of Garlic Oil. Garlic oil is great for making a salad dressing or just as a pouring oil to go with vinegar on a salad.  It can, of course, be used as a cooking oil imparting a mild garlic flavour to a dish.

You can use extra-virgin olive oil but the garlic flavour will tend to overwhelm the flavour. A decent rape or sunflower oil or ordinary olive oil will do just as well.

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4 comments on “Garlic Oil Recipe
  1. Neil Denbow says:

    Got to stage 2, the oil cracked the bottle open and oil and garlic poured out. Even though the bottle was very thick glass.

    Follow this recipe with caution and put the bottle in the sink to pour the oil in case there is a problem.

  2. beryl says:

    l was looking for a recipe just for pickling garlic. Will do this if cant find.
    Put garlic in pickling vinegar now turning blue…help

  3. EileenG says:

    Gently sauteed the garlic in the oil, for at least 3 mins, cool slightly and then pour into sterilised bottle.

  4. Gwyn Evans says:

    Pickled garlic DOES go blue – garlic absorbs copper from the soil and this is then released into the vinegar. It goes after a few years so be patient. I’ve just started eating some that I pickled 4 years ago, they are tender and sweet.

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