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Three small glass jars of garlic-infused oil, surrounded by decorative garlic bulbs, one of which contains garlic cloves cut in half and the others have only the oil
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5 from 8 votes

Garlic-Infused Oil

This garlic-infused oil has become the standard for adding a garlic note to my dishes. Feel free to intensify its flavor or not. Whatever you do, it's important to use good-quality oil. Use it as a cooking or seasoning oil and enjoy your meals, especially if you're following a low-FODMAP diet.
Prep Time5 mins
Cook Time10 mins
Resting Time2 hrs
Course: Staple
Cuisine: Mediterranean
Diet: Vegan
Servings: 2 cups
Calories: 1909kcal
Author: Naïby


  • 2 cups extra-virgin olive oil
  • 8 cloves garlic fresh, peeled, whole, or halved


  • Prepare a glass bottle, container, or jar with a tight-fitting lid. Rinse with boiling water and dry thoroughly; put aside.
  • Pour the oil into a small saucepan and heat over low heat until just hot to the touch, then remove from the heat. It's important not to overheat the oil, as its flavor and integrity will degrade.
  • Add the garlic to the oil, away from the heat, and let stand for about 2 hours.
  • Using a fine-mesh strainer, strain into the clean jar, making sure to remove any pieces of garlic.
  • Seal jars and store in the refrigerator, use within three days or freeze up to three months for safety.


  • Olive oil: Look for a production date, usually November, on the label when buying a bottle to make sure you're buying a recent pressing. Always choose one from the Mediterranean basin produced 100% from olives from the country indicated. Beware of those whose labels simply indicate (usually in small print) "Bottled in ...". This implies that the oil is pressed from olives whose provenance cannot be traced or guaranteed.
  • Garlic: Make sure you use a good-looking bulb of fresh garlic—there shouldn't be any green shoots rising upwards. And each pod should be smooth, firm, and not spongy in the slightest. Older garlic is likely to leave an unpleasant bitterness as an aftertaste.
  • For a more subtle garlic flavor, leave the cloves whole; for a more potent garlic flavor, cut them in half.


For a fancy oil, garnish it with herbs or peppers.


Seal jars and store in the refrigerator, use within three days or freeze up to 3 months for safety.  It can be frozen in ice cube trays or resealable mini bags, and once frozen, transfer the cubes to a large airtight container or a heavy zippered bag. It's perfect for single servings. Or, find jars that allow you to easily pour in the oil once thawed and use it within 3 days, during which you would store it in the fridge.


Calories: 1909kcal | Fat: 216g | Saturated Fat: 30g | Sodium: 4mg | Potassium: 2mg | Calcium: 2mg | Iron: 1mg
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