Garlic Oil

Store homemade garlic oil in the refrigerator for best quality and safety, as garlic can spoil in oil at room temperature, potentially leading to botulism. Commercially prepared garlic oil may have different storage recommendations.

Use fresh garlic for the best flavor. You can adjust the amount of garlic to your preference.

Gently heat the oil and garlic, but do not let it fry, to avoid burning the garlic, which can result in a bitter taste.

Strain the oil to remove the garlic pieces for a smoother finish, or leave them in for a more rustic presentation.

Garlic oil is excellent for drizzling over pasta, roasted vegetables, or as a base for stir-fries.

Herbs: Rosemary, thyme, basil, oregano, parsley

Spices: Black pepper, red pepper flakes, paprika

Proteins: Chicken, fish, beef, shrimp

Vegetables: Tomatoes, zucchini, bell peppers, mushrooms

Other: Pasta, bread, lemon juice, balsamic vinegar

Storing homemade garlic oil at room temperature, which can create a risk of botulism.

Overheating the oil, which can burn the garlic and make the oil taste bitter.

Using old or sprouted garlic, which can impart an undesirable flavor.