Garlic Oil

Garlic Oil

Slow-steeped garlic infuses neutral oil with a mellow, savory depth.

Total 25 min Makes 16 oz Calories 60/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This infused oil is made by gently simmering sliced garlic in oil until fragrant, then straining out the solids for a smooth, pourable condiment. Drizzle it over pasta, roasted vegetables, or bread for a quick flavor boost without the hassle of mincing fresh garlic every time. Store it in the refrigerator and use within a week for food safety.

Ingredients

  • 1 cup garlic cloves, peeled and thinly sliced
  • 2 cups neutral oil, such as grapeseed or avocado oil
  • 1/4 teaspoon salt

Method

  1. Peel the garlic cloves and slice them thinly and evenly so they cook at the same rate.

  2. Combine the sliced garlic and oil in a small saucepan over low heat.

  3. Warm the oil gently, stirring occasionally, until the garlic turns pale golden and fragrant; watch closely so it does not brown or burn.

  4. Remove the saucepan from the heat and stir in the salt.

  5. Let the oil cool to room temperature in the pan, about 30 minutes.

  6. Strain the oil through a fine-mesh sieve into a clean jar, discarding or reserving the garlic slices separately.

  7. Seal the jar and refrigerate the garlic oil, using it within 1 week for food safety.

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    Garlic Oil

    This infused oil is made by gently simmering sliced garlic in oil until fragrant, then straining out the solids for a smooth, pourable condiment. Drizzle it over pasta, roasted vegetables, or bread for a quick flavor boost without the hassle of mincing fresh garlic every time. Store it in the refrigerator and use within a week for food safety.

    25 min 16 oz 60 cal

    Ingredients

    • 1 cup garlic cloves, peeled and thinly sliced
    • 2 cups neutral oil, such as grapeseed or avocado oil
    • 1/4 teaspoon salt

    Method

    1. 1

      Peel the garlic cloves and slice them thinly and evenly so they cook at the same rate.

    2. 2

      Combine the sliced garlic and oil in a small saucepan over low heat.

    3. 3

      Warm the oil gently, stirring occasionally, until the garlic turns pale golden and fragrant; watch closely so it does not brown or burn.

    4. 4

      Remove the saucepan from the heat and stir in the salt.

    5. 5

      Let the oil cool to room temperature in the pan, about 30 minutes.

    6. 6

      Strain the oil through a fine-mesh sieve into a clean jar, discarding or reserving the garlic slices separately.

    7. 7

      Seal the jar and refrigerate the garlic oil, using it within 1 week for food safety.