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Garlic Olive Oil

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 1 cup
Author: Susan Pridmore


  • 1 cup of your best olive oil divided
  • 20 large garlic cloves smashed to smithereens


  • Warm one tablespoon of oil in a small skillet over medium-low heat. Add the garlic and sauté until just softened. Lower the heat to the lowest setting.
  • Add the remaining oil and keep warm for 45 minutes. Small bubbles may appear around the garlic, but this should be more of an oil bath for the garlic. If the garlic begins to simmer, remove from the heat to cool before rewarming.
  • Strain the oil into a jar using a coffee filter. If you don't have any coffee filters, use the doubled thickness of a paper towel.
  • Label and store for up to three weeks in the refrigerator or one week on the counter at room temperature.


Refer to the Safety Tips in the post before making garlic oil. There is some risk of botulism, and there are guidelines that support a safe result.