During my current obsession with making bread with dry active yeast, I discovered how to infuse olive oil easily at home and now I can not live without it! My Garlic-Infused Olive Oil recipe is delicious and very easy with only 2 ingredients.
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When I first made this I first thought, “why do this”. Since making my first batch I’ve use my garlic infused olive oil with making focaccia, frying up my veggies and my favorite… scrambled eggs. It adds the perfect amount of garlic to anything you want!
My recipe only calls for 2 ingredients; olive oil and 1 head of garlic. You simmer the two together creating a beautiful concoction. When you make this, your house will smell like heaven!
STORAGE TIME: It can keep in the fridge for at least 2-3 weeks. When infusing garlic and olive oil it reduces the shelf life of olive oil because the garlic added to olive oil will be sealed off from air supply and necessary oxygen.
If you wish to keep a small portion of the garlic oil on the counter for cooking on a regular basis. However, infused oils are more delicate and will keep better if stored in a cool place away from direct light and heat.
Garlic-Infused Olive Oil Recipe
- 1 head of garlic(10-12 cloves)
- 1 cup extra-virgin olive oil
- Step 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 a seal safe container with the garlic in the oil
TIP: Make sure to write the date on when you made this! It will stay good in the fridge for 2- 3 weeks.
When infusing garlic and olive oil it reduces the shelf life of olive oil because the garlic added to olive oil will be sealed off from air supply and necessary oxygen.