Garlic Oil

A mason jar full of golden oil and garlic cloved in front of it

Garlic oil gives flavor to recipes without the bulk of actual garlic. It's great for drizzling on just about everything.


Units Scale
  • 3 Bulbs Garlic
  • 2 cups Oil of choice (I use Peanut or Avocado oil (use avocado for Paleo))


  1. Break apart the garlic bulbs.  Place a large knife sideways on a clove or two (make sure the sharp side is facing away from you). Using the palm of your hand carefully but firmly press down on the flat part of the knife. This should crush the cloves of garlic beneath it. You can remove the skin if desired but it is not necessary. Repeat with all the cloves.
  2. Place the oil and crush garlic in a Wok or large pot and heat over Medium heat, stirring occasionally. If oils starts to simmer turn the burner down. You are slowly cooking the garlic to allow its flavor to infuse into the oil and need to take care not to burn the garlic.
  3. After a about 30 minutes the  crushed cloves should be golden brown. Using a slotted spoon or mesh ladle remove the all the solids, making sure to drain the oil from each scoop. Allow oil to cool.
  4. Once the oil is cool, strain it through a cheese cloth and place it in a bottle or jar.
  5. Garlic oil will keep for up to 4 weeks on the counter or 2 months if refrigerated.


To store the oil you can find glass oil bottles here.

Please note that this post contains Affiliate links. If you decide to purchase something using these links I will earn a commission which helps keep this blog running, Thank you!

Keywords: Condiment, Flavored oil, Garlic, Gluten free, Oil