Garlic Oil

This Garlic Oil  is a basic, workhorse kind of flavour builder. It will keep in the fridge sealed for up to 1 week.  Use it in salad dressings or brush on crostinis or pizza bases.

Update 5 July 2016:  I just made this again and I used half a bulb of garlic. I crushed the cloves with the side of my chef knife and the skins break and peel off really easily-much easier than paring it off !  Garlic is so fresh and pungent this time of year I don’t think you need a whole bulb.  I strained the oil into a bottle and kept the garlic chunks to use in a roast vegetable dish.

I used it on this delicious Caramelized Onion Thin Crust Pizza

Caramelized Onion Thin Crust Pizza

You could also toss hot pasta in it. Use just enough to coat the pasta. It is also good  in a salad dressing recipe.


Garlic Oil

Garlic Oil

3 from 1 vote
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Course: Condiments
Cuisine: American
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 1 cup


  • 1 cup extra virgin olive oil
  • 1 bulb garlic


  • Peel the garlic cloves and roughly crush with the side of your chef's knife.
  • Heat oil and garlic in a sauce pot until bubbles start to form. Let garlic 'simmer' about 10 minutes. Make sure it doesn't come to a full rolling boil.
  • Remove from heat and cool.


Per Tablespoon


Calories: 124kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 1mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 0.04g
Garlic Oil

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