Homemade Garlic Oil

by Pamela

Homemade Garlic Oil

Homemade garlic oil is one of the best condiments you can have on hand. It mixes great into salad dressings, baste chicken breasts with it or use it for sauteeing your vegetables. And the soft garlic cloves are the perfect addition to pizza, smeared onto bruschetta or mash them even further and add them to salad dressings.

Why buy that expensive bottle of garlic oil when it’s so easy to make your own? And it’s even better because you get to keep (and use) the garlic cloves that go into making the garlic oil. (I think the garlic cloves are the best part.) Really, it’s only 2 ingredients, a small pot and your stove top. It couldn’t be much easier than that.

Homemade Garlic Oil

I either toss a whole peeled head of garlic into the pot or use 2 packets from those bags of peeled garlic cloves. Then pour in about a cup of olive oil (that’s about what it takes to cover the cloves). Just make sure the cloves are covered with the oil. Turn the heat to medium and wait a few minutes.

After about 5 minutes, you’ll start to see the cloves bubbling a little. Now you need to keep an eye on things. Keep cooking just until you see the cloves begin to turn a little bit brown. The total cooking time is about 10 minutes – start to finish.

Homemade Garlic Oil

Remove the pan from the heat and let the garlic oil cool.

Once the garlic oil has cooled, you can pour it into a sealable container. I store my garlic oil in the refrigerator so that it keeps longer. Yes, the oil will solidify but it will melt after just a few minutes on the counter.

I use this oil when I’m cooking vegetables, brush it on pizza crust, in salad dressings (the oil AND the garlic cloves) and just about anything else that calls for oil that could use a little flavor boost.

So what are you waiting for? Get this garlic oil in your pantry now!

Homemade Garlic Oil
Prep time
Cook time
Total time
Making homemade garlic oil is easy and means you'll always have garlic oil and soft garlic readily available for all kinds of recipes.
Recipe type: condiment
Cuisine: Italian
Serves: 1
  • 1 Head Garlic, peeled or 2 packets of peeled cloves
  • 1 Cup Olive Oil, or enough just to cover garlic cloves
  1. Toss the garlic cloves into a small pot.
  2. Pour the olive oil over the cloves.
  3. Turn heat onto medium and watch for the cloves to bubble (about 5 minutes).
  4. Continue cooking just until cloves begin to slightly brown.
  5. Remove from heat and let cool.
  6. Once cool, pour oil and garlic cloves into sealable container.
  7. Store in the refrigerator until needed.
Just use regular olive oil for this recipe. There's no need to use expensive extra virgin olive oil.


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Maureen | Orgasmic Chef May 14, 2015 at 5:19 am

I don’t think I’d want to cook without a jar of this around. Yumm-o.

John@Kitchen Riffs May 13, 2015 at 10:11 am

Love homemade garlic oil! Haven’t done this in ages — thanks for reminding me I need to. Isn’t it fun to play with reflective surfaces? Really like how you have your background reflecting on your black acrylic — its texture adds such great interest. Good stuff — thanks.

Pamela May 13, 2015 at 2:53 pm

Thanks John. Yeah, I like shooting with my black and white reflective backgrounds. I wish I could use them more. I love when you use them.

Rachel May 13, 2015 at 7:19 am

This sounds great but please be careful with garlic stored in oil! Bacteria can grow and cause a very harmful (even deadly) condition called Botulism. See this website or google botulism for more info. :/ https://theolivepress.com/news-blog/be-aware-of-the-risks-of-botulism-with-homemade-garlic-infused-oil#.VVNAT2aYSUw

Pamela May 13, 2015 at 9:33 am

Yes, the bacteria concern is certainly important. I keep my in the refrigerator because of that. Sure, the oil “hardens” up a bit, but with just a couple of minutes out on the counter it’s all melted again. Thanks for bringing this up Rachel.

Thalia @ butter and brioche May 13, 2015 at 2:23 am

I never would have thought to make my own infused oil before… so this is an easy recipe I definitely need to try. I bet this garlic oil tastes delicious in everything!

Pamela May 13, 2015 at 9:34 am

It’s so easy Thalia. You can also toss in other herbs to make it even more flavorful. But plain ol’ garlic is my favorite.

Sippitysup May 12, 2015 at 11:09 am

Another bonus. If you call the soft cloves garlic confit people will think you’re fancy! GREG

Pamela May 12, 2015 at 7:26 pm

And that’s soooo me Greg…fancy. ROFLMAO 😉

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