This quick garlic-infused olive oil takes about six minutes to prepare and makes a versatile condiment for drizzling, dipping, and cooking. It brings bright, aromatic flavor to salads, sauces, soups, roasted vegetables, and sautés.
I often use this oil to boost the flavor of dishes like pepperoni pizza, peri-peri chicken, and jollof rice.
Why This Garlic Infused Olive Oil Recipe Works
- Ready in about six minutes, this infused oil is one of the simplest condiments to make and, depending on storage, can keep for weeks to months.
- Using low, gentle heat extracts flavors quickly and safely compared with cold infusions that can take days.
- The base recipe needs only three main ingredients, and you can easily vary herbs and spices to suit your taste.
- If extra-virgin olive oil is outside your budget, blend it with a neutral oil (canola or grapeseed) or use a lighter olive oil for similar results.
📃Ingredient Description
Basic ingredients and notes:
- Olive oil: Choose a good-quality oil for best flavor. If cost is a concern, blend extra virgin with a neutral oil (canola or grapeseed) or use a lighter olive oil.
- Garlic: Use fresh, peeled whole garlic cloves for the best pungent, savory flavor. Avoid using pre-minced or jarred garlic for this infusion.
- Fresh rosemary: Adds an aromatic, piney, citrus-tinged note. You can substitute other fresh or dried herbs if preferred.
- Chili peppers: Dried chili flakes are recommended, but fresh chilies or ground chili powder also work. See recipe tips if you use fresh chilies.
Other Flavors To Try
Try other herb and spice combinations to create different flavored oils:
- Peppers: habanero, serrano, jalapeño, or mild bell peppers for varying heat levels
- Citrus: strips of lemon, lime, orange, or grapefruit zest for a bright, citrusy oil
- Spices: whole peppercorns, ginger slices, star anise, cloves, or a cinnamon stick for warm, complex notes
- Onion: shallots, scallions, or sweet onions for a milder aromatic base
Substitutions will change texture and flavor slightly, but the suggested alternatives are good options to adapt the recipe.
📝Step-by-Step Instructions
The recipe card below has the full details. Here are the key steps with visuals:
Step 1: Smash the garlic and rub the rosemary between your hands to release the oils. Place the garlic, rosemary, chili flakes, and oil into a saucepan.
Heat gently on low for about five minutes so the oil warms and the aromatics bloom.
Step 2: If you prefer using a thermometer, remove the pan from heat when the oil reaches about 350°F and allow the mixture to steep off the heat for 30 minutes to an hour for deeper flavor. Strain through a fine mesh into a clean, sterilized bottle using a funnel.
Ways To Use Garlic Infused Oil
- Drizzle over toasted crusty bread, sourdough, or challah; it’s great with fried eggs, melted cheese, or sautéed mushrooms.
- Stir into pasta sauces, pepper sauces, or piri-piri for an extra aromatic layer.
- Brush over grilled cheese, bruschetta, focaccia, or crostini for a flavorful finish.
- Mix into salad dressings or swirl into hummus for a garlicky lift.
- Use it instead of neutral oil when sautéing vegetables, frying eggs, or searing proteins to add depth and aroma.
- Add a generous drizzle on pizza or focaccia just before serving to enhance the overall flavor.
👩🏽🍳Maur’s Tips
- Keep the heat low and steep briefly—do not fry or crisp the garlic and herbs. You can discard the solids or leave them in the bottle; fresh herbs shorten shelf life if left in the oil.
- Do not preheat the pan. Add the oil to the cold pan with the aromatics, then turn on low heat to gently warm the mixture.
- Store unopened at room temperature for up to 30 days, or refrigerate for 3–4 months. Oils infused with dried ingredients generally last longer than those with fresh ingredients.
- If using fresh herbs or garlic, refrigerate and use within a week or two to reduce risk of spoilage.
✅Recipe FAQS
When refrigerated, infused oil with fresh ingredients should be used within one to two weeks. Oils infused with dried herbs can last up to four weeks or longer in the fridge; always check for off odors or cloudiness before use.
Neutral oils like olive, grapeseed, canola, or sunflower are good choices. Extra virgin olive oil adds richer flavor, while lighter oils are more budget-friendly.
To reduce risk, use dried herbs and spices or dehydrated citrus zest for longer storage. If using fresh garlic or herbs, refrigerate the oil and use within a week or two. Discard if the oil develops an off smell, unusual cloudiness, or signs of fermentation.
Love This Recipe. Here Are More Recipes To Try
- Pomegranate Sauce
- Sweet and Spicy Mango Habanero Sauce (for wings)
- Air Fryer Pork Tenderloin with Cranberry BBQ Sauce
- Easy Hot Honey Sriracha Sauce
If you try this recipe, please consider leaving a star rating and sharing your experience in the comments. Your feedback is appreciated!
PEACE & LOVE
Maureen
📖 Recipe
Garlic Infused Olive Oil
Equipment
- Clean jar or bottle
- Saucepan
- Funnel
- Fine sieve
Ingredients
- 1 cup olive oil (extra virgin, or a blend with grapeseed/canola)
- 6–8 whole garlic cloves, peeled (about 37g)
- Fresh rosemary, ends chopped (about 16g / 0.5 oz)
- 1 tablespoon crushed chili peppers or flakes
Instructions
- Smash the garlic and rub the rosemary between your hands to release the fragrance.
- Place the garlic, rosemary, chili flakes, and oil in a saucepan. Heat gently on low for about 5 minutes. If using a thermometer, remove from heat when the oil reaches about 350°F, then let the mixture steep off the heat for 30 minutes to an hour for deeper flavor.
- Strain through a fine mesh into a clean, sterilized dispenser bottle using a funnel, discarding solids unless you prefer to leave them in the bottle.
- If you add fresh herbs to the bottle, refrigerate and consume within a few days. For longer storage, use dried herbs and keep sealed in the pantry for up to three months.
Notes
- Do not preheat the pan; add the oil and ingredients to a cold pan and warm gently.
- Store at room temperature for up to 30 days if using dried ingredients, or refrigerate for 3–4 months.
- If using fresh herbs or garlic, refrigerate and use within one to two weeks.
Nutrition
Calories: 124 kcal |
Carbohydrates: 1 g |
Protein: 0.2 g |
Fat: 14 g
Mention @WorldlyTreat or tag #worldlytreat when you make it.