How to Make Garlic Oil

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There’s a reason so many people love Italian restaurants, and it’s not just the pasta. It’s that delicious, flavored oil you dip hunks of crusty bread into. And the next time you have a craving, you can easily make your own garlic oil at home. Cook garlic and oil on the stove for extra intense flavors, or simply toss them in a jar and let them infuse for a few days. Buon appetito!


EditStovetop Garlic Oil

  • 4 cloves of fresh garlic
  • of olive oil

EditNo-Cook Garlic Oil

  • 8 cloves of fresh garlic
  • of olive oil


EditCooking Garlic Oil on the Stove

  1. Crush 4 cloves of garlic directly into a saucepan and pour in the olive oil. Squeeze the cloves of garlic through a garlic press directly into the pan. Stir the garlic and the of olive oil together so the garlic is evenly distributed in the pan.[1]
    Make Garlic Oil Step 1 Version 3.jpg
    • You don’t need to peel the garlic before putting it in the press. The peel will stay in the press while you squeeze it.
    • Substitute other oils for the olive oil based on your personal preferences.
  2. Heat the mixture over medium low heat for 3 to 5 minutes. The heat helps infuse the flavor of the garlic into the oil. Cook the mixture, stirring it occasionally, until the garlic is light brown and slightly crispy.[2]
    • Don’t let the oil boil. When oil gets too hot, it loses some of its flavor and integrity. A light simmer is enough.[3]
    • Avoid overcooking the garlic. If it’s a very dark color, you’ve cooked it too long and the oil will be bitter.
  3. Remove the pan from the heat and pour the mixture into a container. Let the mixture cool completely before placing the lid on the airtight container and sealing it tightly. This prevents excess moisture from gathering in the container and spoiling the oil.[4]
    • If you don’t want tiny bits of garlic in your oil, you can strain it through a colander or sieve as you pour the mixture into the container.
    • Leaving the garlic pieces in the oil will create a stronger flavor as it continues to infuse over time.
  4. Keep the oil in the refrigerator for up to 5 days. You can shake the container every so often to mix up the flavors. Throw the oil away after 5 days if you haven’t used it, just to be safe and avoid ingesting dangerous bacteria.[5]
    Make Garlic Oil Step 4 Version 3.jpg
    • Never keep garlic oil at room temperature. It can cause botulism, which is a sometimes fatal form of food poisoning most often found in preserved food.
    • Freeze the garlic oil for up to 1 year if you want it to last longer.

EditMaking Garlic Oil Without Cooking

  1. Crush 8 cloves of garlic with the back of a knife. Place the cloves on a plastic, ceramic, or glass cutting board. Then, use the palm of your hand to press the flat end of a wide knife blade onto each clove. Push hard enough to crush the clove and split the skin.[6]

    • Leave the peels on while you crush the garlic. Otherwise, the cloves will be too slippery and you could cut yourself with the knife.
    • Avoid using a wooden cutting board. It will absorb some of the garlic’s flavor.[7]
  2. Remove and discard the garlic peel. The skin should come off the cloves very easily once they’re crushed. Throw the peel in the trash or put it in a compost bin.[8]
    • If the peel is tough to remove, you may need to crush the garlic a little more.
  3. Combine the crushed garlic and of olive oil in a jar. Any glass jar with an airtight lid will work. After screwing the lid on the jar, shake it a few times to mix up the garlic and the oil.[9]
    • You can substitute any type of oil, like avocado oil or grapeseed oil, for the olive oil, depending on the flavor you want or what you have in the pantry.
    • Add spices or herbs for different flavor options.
  4. Store the jar in the refrigerator for 2 to 5 days. This gives it enough time for the flavors to blend thoroughly. Make sure the jar is sealed tightly while it’s in the fridge to keep the oil fresh.[10]
    Make Garlic Oil Step 8 Version 3.jpg
    • If you try to use the oil before 2 days, the flavors won’t be as strong.[11]
    • Throw the oil away after 5 days or you increase your risk of getting botulism, which is a type of food poisoning that comes from canned or preserved foods and can be deadly.
    • You can also freeze the garlic oil for up to 1 year.



  • Use garlic oil as a salad dressing, dip, or marinade for meat. It’s also delicious drizzled over vegetable. Find your favorite recipes online or in cookbooks.


  • Do not leave your hot oil unattended. It can splatter and cause burns or a grease fire.
  • Never store garlic oil at room temperature or for longer than 5 to 7 days. It can lead to botulism, which is a bacteria that grows on preserved or canned foods. It causes food poisoning that can be fatal.

EditThings You’ll Need

EditStovetop Garlic Oil

  • Saucepan
  • Garlic press
  • Spoon
  • Airtight container

EditNo-Cook Garlic Oil

  • Large, wide knife
  • Cutting board (ceramic, plastic, or glass)
  • Jar with lid

EditRelated wikiHows

  • Make an Oil and Garlic Sauce
  • Make Clove Oil
  • Infuse Olive Oil

EditSources and Citations

EditQuick Summary

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