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Garlic infused olive oil is one of the easiest ways to boost flavor in your cooking using just two ingredients: garlic and olive oil.
It’s rich, savory, and ridiculously simple to make at home. No need to buy fancy bottles when you can make your own in under an hour — and use it for everything from pasta to roasted veggies, dressings, or warm crusty bread.
It’s similar to my garlic confit or chili oil — quick DIY flavor boosters that take your cooking up a notch.
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Why you’ll love this recipe
- Quick & easy – Just 2 ingredients and a hands-off simmer.
- Versatile – Drizzle it over salads, pasta, roasted veggies, or even bread.
- Customizable – Add herbs or chili for extra flavor.
- Better than store-bought – No preservatives, just fresh garlic and good olive oil.
- Great for gifts – A beautiful homemade touch for food lovers.
What you’ll need
- Olive oil: Use a good quality extra-virgin olive oil for best flavor.
- Garlic cloves: Fresh garlic brings the boldest, most aromatic flavor.
For full ingredient details and measurements, check the recipe card below.
How to make garlic infused olive oil
Peel and slice the garlic cloves — slicing helps release the flavor more evenly.
Add the garlic and olive oil to a small saucepan. Set the heat to low — really low. This isn’t a fry; it’s a gentle, slow infusion.
Let it gently heat for about an hour, stirring occasionally, until the garlic turns lightly golden. Keep a close eye so it doesn’t brown or burn.
Remove from heat and let the oil cool to room temperature. This helps the flavors continue to infuse as it cools.
Strain out the garlic, then pour the oil into a clean, sterilized bottle or jar. Store it in the fridge and use it within a month.
Recipe tips
- Use low heat only – If the oil gets too hot, the garlic can burn and turn bitter. Low and slow is key.
- Slice, don’t crush – Sliced garlic infuses more gently and evenly than smashed or minced.
- Let it cool fully before straining – This gives the garlic extra time to steep into the oil.
- Always store in the fridge – Homemade garlic oil must be refrigerated to prevent botulism risk.
Storage tips
Refrigerate only: Always store homemade garlic-infused olive oil in the fridge — not the pantry — to prevent bacteria growth.
Use within 1 month: For safety and best flavor, enjoy it within four weeks.
Let it sit at room temp before using: Chilled oil solidifies, so take it out 10–15 minutes before using to let it loosen up.
FAQs
It’s safer to strain it out. Leaving garlic in oil (even refrigerated) increases the risk of botulism. Always remove the solids before storing.
Yes. Even though the garlic is cooked and strained, homemade infused oils are still best stored in the fridge to prevent any risk of bacterial growth. It keeps the flavor fresh too.
Yes! Herbs like rosemary, thyme, oregano, or chili flakes pair beautifully. Just be sure to refrigerate the oil after adding them too.
Infused oil uses just garlic and olive oil. Flavored versions might include preservatives, extracts, or artificial flavorings.
If you love garlic, try these too
Tried this garlic infused olive oil? Let me know how you used it in the comments below!
And if you snapped a photo, tag me on Instagram @Alphafoodie — I’d love to see it!
Garlic Infused Olive Oil
Ingredients
- 2 cups olive oil or vegetable oil (canola, grapeseed, safflower, sunflower, etc)
- 10-12 cloves garlic (or 1.5–2 oz or ⅓–½ cup slices)
Instructions
- Peel and slice the garlic cloves.
- Add the olive oil and sliced garlic to a small saucepan.
- Heat over low for about 1 hour, stirring occasionally, until the garlic is lightly golden.
- Remove from heat and let cool to room temperature.
- Strain the garlic from the oil, then transfer to a clean, sterilized jar.
- Store in the refrigerator and use within 1 month.
Notes
- Always use low heat to prevent bitterness.
- Let the oil cool completely before straining.
- Use fresh garlic — not bottled or pre-minced.
- Optional: Add herbs like rosemary, thyme, basil, or chili flakes for extra flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I add fresh herbs to the bottle of this infused oil
Hi Bettie,
Yes, you can add fresh herbs or dried herbs. Choose your favorite like basil, rosemary, thyme, oregano, etc. I hope you give it a try!
Can the garlic be used?
Hi Rosalind,
Yes, you can use the garlic – just add it to your next stir fry, stew, soup or other dish. In the meantime, you can keep it in an airtight container in the fridge for a couple of days.
Do I have to put in refrigerator I see other recipes that say put in cabinet last about a month
Hi Dina,
It’s best to keep it in the refrigerator.