This quick garlic oil recipe comes together in 60 seconds. No cooking needed. Olive oil, fresh garlic, and salt make a fridge-friendly homemade garlic oil that's perfect for bread, pasta, veggies, and more.
Three ingredients. One minute. Endless flavor possibilities.
✨ Tested and adapted from traditional Italian olio all'aglio - verified October 2025 for flavor and safety following USDA guidelines.
A QUICK LOOK AT THE RECIPE
🧄 Flavor: Bold, garlicky, and smooth with that lush olive oil base
📌 I keep a jar of this garlic-infused olive oil in my fridge year-round. It's my secret flavor booster for so many things. It's great on roasted vegetables, brushed over pizza dough or fluffy focaccia, spooned onto seafood or steak, or set out with a festive charcuterie board for bread dipping or topping toasted crostini.
⏱️ Prep Time: 1 minute
🕒 Total Time: 1 minute (plus a couple of hours for the flavor to infuse into the oil)
👩👧👦 Yield: About ½ cup garlic oil
🥄 Tools: Small jar or container with a lid, chef's knife for smashing garlic
❄️ Freezer Friendly: Yes, freeze in ice cube trays for up to 3 months
👩🍳 Tip: Prefer a milder garlic taste? Take the clove out after a day or two, or simply spoon from the top of the jar, leaving the garlic pieces behind.
This is my go-to garlic oil recipe. No heat, no fuss. Just fresh garlic, quality olive oil, and a pinch of salt. We always have some for dipping bread with our Friday Night Charcuterie Boards.
✨ At Seanna's Kitchen, you'll find tested recipes and real-life cooking and baking tips - trusted by home cooks across the Midwest and beyond.
Why You'll Love This Garlic Oil
I reach for this homemade garlic oil so often that it has a permanent spot in the fridge. It is one of those simple homemade staples that adds an instant boost of flavor to just about anything. Drizzle it over roasted vegetables, brush it onto pizza dough or focaccia, spoon it over seafood or steak, or tear off a piece of warm bread and dunk it right in.
The flavor is big and bold, and making this garlic oil recipe is as easy as it gets. Best of all, you do not even have to turn on the stove.
Looking for more flavor-boosting staples? Try our Italian Seasoning for a spicy kick, Tuscan Chicken Seasoning for savory depth, or whip up a batch of Roasted Garlic for a mellow, sweet twist.
Love garlic? You'll love our Nonna's Basil Pesto and simple Pesto Pasta - both packed with fresh, herby garlic flavor.
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Ingredient Notes
- Olive Oil: A good extra virgin olive oil makes a difference here. Since we are not cooking this garlic infused olive oil, you taste every note. For a milder flavor, avocado or grapeseed oil works too.
- Garlic: Use fresh, firm cloves only. I usually give it one good smash with the flat side of my knife to release the flavor without breaking it into tiny pieces. If I am making it for bread dipping, I mince the garlic so it can be scooped up with the bread.
- Salt: Just a pinch to bring out the flavor and bring everything together.
See the recipe card for full information on ingredients and quantities.
Substitutions
If you want something milder, avocado or grapeseed oil works too.
Variations and Add-Ins
- Italian seasoning for a spicy kick
- Chili flakes for heat
- Lemon zest for brightness
- Roasted garlic for a sweet, mellow flavor
How to Make Garlic Oil (No-Heat Method)
STEP 1. Pour the olive oil into a small jar or container with a lid. I usually grab my little 8-ounce mason jar.
STEP 2. Smash the garlic and drop it in.
STEP 3. Add a pinch of salt and any herbs you like. We always add some Italian Seasoning. And don't forget the salt! It really enhances the flavor.
STEP 4. Shake or stir it up.
STEP 5. Pop it in the fridge. Use a clean spoon each time you scoop some out.
💡 Tip: The garlic flavor in this garlic oil recipe will get stronger after it sits for a few hours. If you are making it for bread dipping, prepare it at least an hour ahead of serving so that the flavors have time to infuse into the oil.
Tips for Best Results
- Keep It Safe: Always refrigerate unacidified garlic oil and use within 4 days. For longer storage, freeze or acidify the garlic before infusing.
- Prevent Bitter Flavor: Keep the heat low and remove garlic as soon as it turns lightly golden and fragrant.
- Choose the Right Garlic Prep: Use whole cloves for mild flavor, or slice/crush them for a stronger infusion.
- Strain for Clarity & Safety: Always remove garlic solids before storing to extend shelf life and reduce risk.
- Use Fresh Garlic: Skip jarred or pre-minced garlic for the richest, most aromatic oil.
- Try Flavor Variations: Add rosemary, thyme, or chili flakes during infusion, then strain before storing.
For another flavorful kitchen staple, try our Roasted Garlic. It's mellow, sweet, and perfect for blending into dressings, soups, or mashed potatoes.
Try it with our Homemade Italian Seasoning, a simple flavor booster that's great stirred into garlic oil, sprinkled on bread before baking, or used to season roasted veggies.
Food Safety Note
✨ Always store garlic oil in the refrigerator for safety. According to the PennState Extension and the National Center for Home Food Preservation, homemade garlic oil should be refrigerated and used within 3 to 5 days.
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Serving Ideas
Once you have a jar of homemade garlic oil in the fridge, the ways to use it are endless. This easy garlic-infused olive oil adds flavor in seconds:
- Drizzle over roasted vegetables for instant flavor.
- Brush onto pizza dough or homemade focaccia bread before baking.
- Spoon over seafood or grilled steak just before serving.
- Set out with a simple charcuterie board for bread dipping.
- Toss into warm pasta or grain bowls for a quick upgrade.
- Stir into soups or stews right before serving for a fresh garlic kick.
Troubleshooting & FAQs
Extra-virgin olive oil gives the best flavor for garlic-infused oil, while avocado or grapeseed oil work better for high-heat cooking.
Yes. Pour homemade garlic oil into ice cube trays, freeze until solid, and store the cubes in a sealed freezer bag for up to 3 months.
Garlic oil tastes bitter when the garlic browns or burns during cooking. Keep the heat low and remove the pan from heat as soon as the garlic turns lightly golden.
Garlic-infused oil can turn cloudy when chilled because olive oil solidifies at cold temperatures. The oil will clear again once it returns to room temperature.
Recipes to Try with Garlic Oil
- Fluffy Focaccia Bread - Brush with garlic oil before or after baking
- Pizza Dough - Adds flavor before topping
- Simple Charcuterie Board - Serve as a dipping oil
- Roasted Broccoli or Brussels Sprouts - Toss with garlic oil before roasting
- Italian Seasoning - Stir into the oil for extra flavor
- Tuscan Chicken Seasoning - For a savory herb version
✨ Tested and adapted from traditional Italian olio all'aglio - verified October 2025 for flavor and safety following USDA guidelines.
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📖 Recipe
Garlic Oil Recipe
Equipment
- 1 pint canning jar with lid
Ingredients
- ½ cup olive oil
- 1 garlic crushed
- pinch salt
Instructions
- Pour the olive oil into a small jar or lidded container. I usually grab my little 8-ounce mason jar.½ cup olive oil
- Smash the garlic and drop it in.1 garlic
- Add a pinch of salt. Optional: also, add a pinch of Italian seasoning.pinch salt
- Shake or stir it up.
- Pop it in the fridge. Use a clean spoon each time you scoop some out.
Notes
Tested and retested October 2025 for flavor balance and food safety. Verified refrigeration time (3 days max) and low-heat infusion method to avoid bitterness. Also tested freezing in cubes for long-term storage - texture and flavor remained consistent after thawing. Attribution:
Adapted from traditional Italian olio all’aglio techniques, simplified for modern home kitchens. Safety guidance confirmed with current USDA and NCHFP recommendations on oil infusions. Inspired by Nonna’s method for making garlic oil to flavor soups and sautéed vegetables.
- Safety: Always refrigerate garlic oil and use within 3-4 days. For longer storage, freeze in small portions or acidify garlic before infusing.
- Prep Choices: Whole cloves = mild flavor. Sliced or lightly crushed cloves = stronger garlic taste.
- Strain Before Storing: Remove all garlic solids to extend shelf life and reduce spoilage risk.
- Flavor Variations: Add rosemary, thyme, or chili flakes during infusion, then strain.
- Best Oils: Olive oil for classic flavor, or avocado/grapeseed oil for a milder base.
Seanna Borrows says
Seanna