Garlic-Infused Olive Oil

From pasta to salads, this Garlic-Infused Olive Oil adds an aromatic punch to any dish!

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I love the flavor of garlic. It’s savory, has a natural light spice, and adds a distinct pungency to so many of my favorite recipes. I’ve been going to Italian restaurants my entire life and have always loved the little dish of garlic-infused olive oil they serve with the bread.

Only later did I realize that Italian restaurants weren’t the only places giving me olive oil infusions with my meals —Greek restaurants also found a way to my heart with their own take on olive oil with garlic.

What’s funny is that I always assumed that garlic-infused olive oil was too fancy for me to make at home. Nothing could be further from the truth. My entire culinary repertoire was upgraded when I finally looked up a recipe. It’s so simple and only takes about 30 minutes to prepare. Now, since I know how easy it is to make, I always keep a bottle on hand for dips, drizzles, and dressings!

Is Garlic-Infused Olive Oil Healthy?

The simple answer is yes. Garlic-infused olive oil is a healthy alternative to many other oils. Olive oil contains monounsaturated fats, which are considered healthy fats. It’s also rich in antioxidants. Moreover, garlic-infused olive oil is vegan and suitable for many diet plans.

Mind The Heat

Garlic-infused olive oil is easy to make. But it’s also easy to mess up if you’re not paying attention. Actually, there’s almost a bit of science to it. Don’t worry; it’s not complicated or anything, but you need to be mindful of one thing—temperature control.

You want to heat your oil gently! Too hot, and the garlic burns, leaving you with a bitter aftertaste. Be mindful of the heat, and don’t stray too far from the stove. Everything from the saucepan to the heat source (gas or electric) will determine how quickly the infusion occurs.

How Do I Store Leftovers?

After you’ve completed your infusion and transferred your garlic-infused olive oil into a clean bottle, make sure the bottle is sealed airtight. If stored in the fridge, the oil should stay fresh for about 3 weeks. However, since we’re using fresh garlic for the infusion, the oil will only last about 3-5 days at room temperature.

Serving Suggestions

Out of all the recipes I have written about, this may be the most versatile in terms of serving suggestions. I use my garlic-infused olive oil for everything.

It makes a wonderful dip to enjoy with freshly baked bread (such as this Cauliflower Bread), a naan, or even a pita. It’s equally perfect for drizzling on your Homemade Hummus to add some flavor. Plus, you can easily use it as part of your favorite dressing—I like adding it to this Mediterranean Chickpea Pasta Salad.

Recipe