Recipes · Sauces · Techniques

Glorious Garlic-Infused Olive Oil

Please read this document regarding garlic-in-oil mixture safety before continuing. 

Who needs a stake to ward off evil vampires when you can dump garlic-infused olive oil all over them instead?

If only Buffy had been more domesticated.

Other reasons why you should roast garlic cloves in an entire bottle of extra-virgin olive oil:

  1. Garlic makes just about everything taste better
  2. Garlic is a natural antibiotic
  3. You’ll have loads of roasted garlic to use afterwards (spread that on your favorite French bread… noms!)
  4. You can use this oil to ward off even more vampires
  5. Your breath will ward off your loved ones
  6. You can drink it in a time of emergency

Okay, maybe not that last one.  Maybe.  Just don’t come running to me when you feel sick from chugging a gallon of olive oil.  Just sayin’.

Here’s what you do.

Preheat your oven to 350 degrees F.  Grab a baking dish large enough to hold all of your garlic comfortably.  Take one of the heads of garlic and whack off about a half an inch off of the top.  You want to expose the garlic enough so that it’s easy to get out once it’s roasted.  Set both sides of your garlic in your baking dish (wrapper and all).

Now take your bottle of extra-virgin olive oil and dump the entire thing into the dish.  You want your garlic to be completely submerged in the oil.

NOTE:  If you only want roasted garlic instead of garlic-infused oil, simply drizzle the tops of your garlic with oil instead of submerging it.

Tightly cover your pan with aluminum foil and pop it into the oven.  Roast this puppy for 45 – 60 minutes.  This time will vary depending on the size of your garlic and your pan size.  Start poking your garlic cloves with a fork after 30 minutes.  You want your garlic cloves to be soft and lightly browned (soft enough to spread on a piece of bread is my preference), but you don’t want the tips to burn either.

Once your garlic is softened and let everything cool off (this will take a while).  Take the cloves and pop them out one by one into a container.  Pour a little oil in the container, cover and put it in the fridge to use later (or if you’re like me, you’ll find the smell so irresistible that you’ll spread it on something immediately and devour it!).

Roasted garlic (in a little oil) will keep in a refrigerator for months.

Pour the oil back into your original bottle (a funnel is handy here) or your favorite olive oil bottle and store chilled for up to two weeks.

Now go enjoy your immensely flavorful olive oil and roasted garlic.

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4 thoughts on “Glorious Garlic-Infused Olive Oil

  1. Curious… can you tell me why your method, even roasting the garlic as your infusion process.. prevents the "FDA's warning" of Botulism occurring? I see you state to refrigerate, however, all my research results in don't do it period and if you do, eat within no more than 2 weeks.. I ask because I adore garlic and want to infuse my own and give as gifts… but keeping it refrigerated or for only two weeks has me wondering… Please share your thoughts as I do not wish to add citric acid to it to reprevent bacterial growth that comes from the spores of garlic whether cooked or not when stored and not eaten promptly.



    1. Hi Mary!

      This is a very serious question indeed. I have never shipped any of this garlic-oil mixture out myself, but I can see how that would concern you (great gift idea by the way!). Perhaps you could ask an expert for their opinion? I found this article: and although it doesn't answer your question 100%, it's a great heads up for all of us. Thank you! Please let me know if you discover anything else about this topic!

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