Name: Garlic Infused Olive Oil
Prep time: 10 min
Cook time: 1 h
Total time: 14 d 1 h 10 min
Yield: 240
Cuisine: Recipes with herbs
Ingredients: 3 fresh garlic heads; 1.5 cups olive oil; 1 handful fresh thyme; 2 tiny hot peppers; 2 bay leaves

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Learn how to make garlic infused olive oil with extra virgin olive oil in under 2 hours. This easy recipe creates rich flavor – plus safe storage tips most recipes miss.

Making flavored oils is my weakness. It’s a simple yet incredibly effective way to add depth to dishes, and I enjoy it. I started with herbs, infusing rosemary, oregano, or even medicinal herbs like red clover and yarrow. I only recently began working with alliums. I use garlic daily for seasoning, but its sharpness, especially when fresh, can sometimes be overwhelming. For instance, fresh garlic in hummus was a bit too much for us. I tried alternatives like garlic paste or powder, but in the end, garlic-infused oil won. It’s delicious, but milder than fresh garlic, which is exactly what I needed.

Can I make garlic-infused oil on the stove top?

What is Garlic Olive Oil?

Garlic olive oil is made by infusing extra virgin olive oil with fresh garlic cloves, using either the cold or warm infusion method.

While both deliver fragrant oil, the cold method allows garlic to sit in olive oil for over two weeks to deliver a delicate flavor. I was using a quicker method, where I gently heated olive oil with fresh garlic and herbs to extract a rich garlicky flavor.

The garlic-flavored oil is perfect for adding rich flavor to cooking, roasting, or drizzling over salads and vegetables right before serving. One of my favorite uses is as a dip for rustic bread or in this Roasted Garlic Potato Soup.

While you can infuse the garlic in olive oil in the oven, stovetop, or crock pot, I used the oven.

If you love working with garlic, you should try making fermented honey garlic. it’s loaded with bold flavors and health benefits, adding a unique twist to your culinary creations.

Cold vs Warm Infusion Method

Method	Time	Flavor	Storage (Fridge)	Best For
Cold infusion	2–3 weeks	Mild, delicate	Up to 7 days	Dressings, dips
Warm infusion	~2 hours	Rich, deep	Up to 7 days	Cooking, roasting

Why you’ll love this infused garlic recipe?

easy to make, yet adds a deep, savory garlic flavor to any dish
The taste of garlic olive oil is less sharp and intense than fresh garlic, making it a versatile staple I love to use in No Bean Chili Recipe.
This method yields two delicious products: fragrant garlic oil and tender and tasty garlic, both great kitchen ingredients.
Plus, naturally low FODMAP when strained properly

Ingredients

Garlic Cloves

Fresh raw garlic cloves give the best flavor. You can use whole cloves or lightly smash the garlic to release more aroma during infusion.

If you’re short on time, store-bought peeled garlic will work too.

Olive Oil

Use regular olive oil, or virgin extra for the best quality. However, you can use any cooking oil that you have at home, like canola oil, avocado or grapeseed oil.

Herbs (optional)

I used thyme, bay leaves and tiny hot peppers; however, you can experiment with other herbs, such as a sprig of rosemary, basil or oregano.

how to make Garlic-infused Olive Oil

First step – Prepare the garlic

If you are using fresh garlic, you may want to use this garlic peeler to speed up the peeling process.

Second Step – Roast the Garlic at low heat

Preheat the oven to 210ºF/100ºC and place the garlic with fresh herbs in a deeper baking tray or casserole dish. Pour over the olive oil making sure the garlic cloves are entirely submerged in the oil. Slow cook for 1 hour and 30 minutes, or until the cloves are golden brown and tender. Let it cool.

Third Step – Strain the oil

Once cooled, strain the garlic and herbs with a fine mesh strainer or cheesecloth. Make sure to squeeze out as much infused oil as possible.

Store it in a clean glass bottle in the refrigerator to maintain its potency.

Don’t throw away the garlic. Roasted garlic is a delicacy, whether spread on toast or crackers. I like to place it on the cheese board with veggies and lots of cheese. It’s also delicious with mashed potatoes.

How to Store Garlic Oil Safely

Garlic infused oil needs to be handled with care. Fresh garlic can carry bacteria that, in low-oxygen environments like oil, may lead to botulism if stored improperly.

To keep your garlic oil safe:

Always refrigerate and keep it in an airtight container after making
Use within 7 days for best safety and flavor
Never store at room temperature
Strain out the garlic before storing to reduce risk

For longer storage, you can freeze the oil in small portions and thaw as needed.

Is Garlic Infused Olive Oil Low Fodmap?

For people with IBS or following the FODMAP diet, you might be surprised to learn that garlic infused olive oil is considered safe. While raw natural garlic is high in FODMAPs, the compounds responsible (called fructans) are not soluble in oil.

This means that when whole garlic cloves are infused into oil and then removed, the oil keeps its flavor without the digestive triggers.

To keep it low FODMAP:

Avoid leaving any bits of garlic in the oil

Use raw garlic cloves for infusion

Strain out all garlic pieces before storing

How to use garlic-infused olive Oil

Basically, you can substitute this garlic-infused olive oil for any recipe that calls for regular olive oil. It will just add a delicious pop of garlicky flavor!

Some of my favorite ways to use it are in bread dips, homemade salad dressings, hummus, or mashed potatoes
This olive oil infused with garlic will add a delicious pop of garlicky extra flavor and aroma to any recipe that calls for regular olive oil.
From dips, sauce, marinades, salad dressings or stir fry, this garlic confit turns them into your favorite dishes.
Use it to make Roasted Garlic Soup.
This oil add great taste to seafood, steak, roast chicken or grilled meats
Olive oil and garlic are great for sautéing greens, broccoli, potatoes, or roasted veggies.
Oil and garlic pair great with dark balsamic vinegar for salad dressing or marinade for pork.

Yield: 240 ml (8 oz or 1 cup)