Infused Garlic Oil (2 Ingredients)
Anyone who uses extra virgin olive oil consistently in their cooking needs to try this garlic infused oil recipe. This is the perfect way to add flavor to lots of dishes from pizza to pasta, proteins, or vegetables.
Servings: 16.9 ounce (500 ml) bottle
Calories: 134kcal
Equipment
- mason jar
- rubber band
Ingredients
- 1 cup garlic cloves (about 4 heads)
- 16.9 ounces extra virgin olive oil
Instructions
- Pulse garlic cloves in a food processor until roughly chopped.
- Combine extra virgin olive oil and chopped garlic in a mason jar. Cover mason jar with a coffee filter secured with a rubber band. Allow garlic and oil to sit at room temperature in a dark, cool room for 48 hours.
- Strain and discard garlic.
- Store infused oil in a sterilized dark-colored bottle with a sealed lid (you can reuse the bottle the oil came in) away from light and heat.
Video
Notes
Shelf Life: The infused olive oil should last for 2+ months. If there are any signs of mold, fermentation (bubbling, cloudiness, or sliminess), foul odor, or discoloration, discard it immediately without tasting or using it.
Do not cover the mason jar with a tightly closed lid or plastic wrap. The garlic ferments during this process and needs a breathable cover.
As with all canning and infused oil recipes, there is a chance that botulism could occur. Because of this, take as many precautions recommended by the CDC as possible when you are infusing oils at home.
Nutrition
Serving: 0.5ounce (15 ml) | Calories: 134kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 1mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.2mg