Take your cooking to the next level with homemade garlic infused olive oil. The combination of dried herbs and garlic adds great flavor to many dishes (I’m looking at you, grilled meat!). Furthermore, it couldn’t be easier to whip together and they make a fantastic Christmas or hostess gift!
Why I Love This Recipe
As I mentioned, I’m all for adding flavor to dishes like grilled meat without much effort. Simply swapping the cooking oil with this garlic infused olive oil is such an easy substitution!
Furthermore, if you’ve never had a loaf of fresh, out-of-the-oven, no-knead artisan bread dipped in herbed oil, then you haven’t lived. This is a great pairing for any charcuterie board or for homemade marinated cheese balls.
Finally, have you seen the prices of flavored olive oils at those fancy specialty stores? When you know just how easy it is to make from scratch, you’ll never buy it again.
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Fresh or Dried Herbs?
There’s some discrepancy out there about whether or not fresh garlic is safe to infuse in oil. Therefore, most recommendations state to only use dehydrated garlic and herbs. My stance is always to err on the side of safety, so if garlic is involved (whether dried or fresh), I will only keep the oil stored in the refrigerator for four days. (Source)
If only dried herbs are involved, the infused oil can last up to three months in the refrigerator. (Source). Botulism is not something to mess around with, and garlic seems to be very susceptible to botulism (which makes sense since it grows in the ground). For more information, read this post on botulism prevention and how to stay safe.
How to Make Homemade Garlic Infused Oil with Herbs
With these basic ingredients and tools, you can make your own garlic infused olive oil. It’s a simple process that yields amazing results. Your homemade oil will be a hit with everyone.
Supplies Needed
- Saucepan – A small saucepan is needed to heat the olive oil.
- Funnel – If your storage bottles have a small opening, you may need a funnel to help avoid spills and burns.
- Storage bottles with airtight lids – The bottle doesn’t matter, however, if you’re gifting these, I recommend finding some cute swing-top bottles, adding a sticker label and tying them with a bow.
Ingredients Needed
- Extra Virgin Olive Oil – This is my top pick, but any olive oil you already have on hand will do.
- Dried Granulated Garlic – As mentioned, it’s important not to use fresh garlic cloves in this recipe. Dried garlic is what you’re looking for. Alternatively, since the water content has been removed, you can also use freeze-dried garlic granules.
- Dried Herbs – Mix and match until you find your favorite combination. You’ll need a total of ¼ cup dried herbs. I love using dried rosemary or a combination of basil and thyme. Get creative!
Step-by-Step Directions
- Clean and sterilize your container by boiling it in water for 30 seconds and then thoroughly drying it.
- Add dried herbs and seasonings to the bottom of the storage bottle (use a funnel, if needed).
- Heat olive oil to 180°F in a saucepan on the stove.
- Once the oil is hot, remove from the heat and pour into the storage bottle over the dried herbs. Seal the lid and give it a good shake.
- Allow the container to cool to room temperature before storing it in a cool, dark location (such as a pantry).
- Enjoy!
How to Use Garlic Infused Olive Oil
As I mentioned, there are so many great uses for herb and garlic infused olive oil. Some of my favorites are to brush it on top of homemade focaccia before baking or to brush it onto meat as it’s grilling.
Did you make this recipe? If you made this recipe, please leave a star rating in the recipe card below. Then, snap a photo and tag me on social media @melissaknorris so I can see!
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Herb & Garlic Infused Olive Oil
Equipment
- Saucepan
- Storage Bottles w/ Lid that can hold approximately 16 ounces
Ingredients
- ¼ cup dried herbs
- 2 Tablespoons dried garlic granules
- 2 cups olive oil
Instructions
- Try any combination of dried herbs you have on hand. Rosemary pairs nicely as does basil and thyme.
- Heat oil to 180 degrees Fahrenheit. Place your dried herbs and garlic in a clean glass bottle and pour hot oil over it. Cap, shake and cool.
- Store in the refrigerator and use within four days.
How is the oil stored while steeping? I have a garden full and can’t wait to try this.
Carol,
You can store it in the fridge or on the counter top while seeping. If you leave the garlic in after the seeping, then it must be stored in the fridge. We’ve got a lot of garlic, too. But harvest time here isn’t until July. Have fun!