Garlic oil pouring out of a bottle

Garlic-Infused Oil 

Prep Time: 5 minutes
Cook Time: 3 minutes
Passive Time: 1 hour
Servings: 1 cup
  • 1 cup extra virgin olive oil, sub avocado
  • 3 cloves garlic, peeled and chopped
  1. Put oil in a small saucepan and warm up gently on low heat, 2-3 minutes.
  2. Add garlic chunks to the saucepan and remove from heat.
  3. Let sit for one hour so the oil can infuse with the garlic flavor.
  4. In the meantime, prep a small clean jar. Sterilize the jar by filling it with boiling water and letting it sit for a few minutes. Dry and set aside.
  5. When the hour is up, fill up your jar and use or keep refrigerated for 3 days max. There’s a risk of botulism if you keep it longer.
  6. If you do not plan on using it within 3 days, you can freeze it into ice cubes and use it within the month. I know it seems odd to freeze oil but you can. The cubes can be tossed into soups, sauces, stews, curries, and casseroles.
  7. You can double or triple the recipe depending on how much oil you use during the week.