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Katie's Cucina » Dairy Free

Garlic Infused Olive Oil

Published: Oct 3, 2011 · Modified: May 13, 2021 by Katie · This post may contain affiliate links

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I don’t know about you, but I love olive oil. There is something about this flavorful oil that makes me go crazy. Many people infuse olive oil, and for some reason it never occurred to me to do the same until I was on the train heading to New York City this past summer while reading the July/August edition of Every Day Food. Two of my favorite ingredients wrapped up into one jar of amazingness! I used this canister of garlic infused olive oil for a good two weeks (although I recognize that the recipe states you should only use for a maximum of 3 days. I kept my oil refrigerated and (when I would remember I would use it in my cooking). I also used ever single garlic clove that was soaking in that oil. It added even more flavor to my dishes! My next infused olive oil I want to try is rosemary! If you love olive oil and garlic I hope you will give this a try. 

Source: Every Day Food, July/August 2011
Prep Time: 10 minutes + 45 minutes cooling time
Cook Time: 10 minutes 
Servings: 1 cup 


Ingredients: 
1 head garlic
1 cup extra-virgin olive oil


Directions: 
1. Smash and peel cloves of garlic. Transfer to a medium pot, add olive oil, and heat over medium-low until bubbles form around garlic, 3 minutes. Let cook 10 minutes, reducing heat to low if garlic begins to brown. Remove from heat and let cool to room temperature, 45 minutes. 


*Store in refrigerator for up to 2 weeks. 

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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Amy

    October 07, 2011 at 12:31 pm

    Mmmm! Love garlic olive oil. Bet it would be great with a few red pepper flakes in there too!

    Amy @ A Little Nosh

    Reply
  2. jaclyn

    October 05, 2011 at 3:21 pm

    super yum! i love making infused olive oils, but you definitely need to be careful with storage, since there's a huge risk of listeria and botulism if stored incorrectly or for too long a period of time!

    usually, i'll just make micro-batches of infused oils to use for 4-5 days…i actually love doing small batches, because it gives me an awesome opportunity to experiment with different flavors and spices! 🙂

    Reply
  3. Chef Chuck

    October 03, 2011 at 5:38 pm

    Hello , Thank you for sharing, I was just planting next years harvest of Garlic!
    I love Garlic…

    Reply
  4. Jessica @ Sushi and Sit-Ups

    October 03, 2011 at 1:57 pm

    I could see myself adding this to absolutely everything and then just using it to dip bread in. Yum!

    Reply

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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