The short answer: garlic oil is oil flavoured with garlic. For a quick oil, warm sliced garlic gently in olive oil for 15 to 20 minutes and strain it. For a sweeter, softer taste, make garlic confit. Whichever way you make it, keep homemade garlic oil in the fridge and use it within 4 days, or freeze it.
There are three ways to make garlic oil at home, and each tastes different. A quick warm oil bites like fresh garlic. Garlic confit tastes sweet, like roast garlic spread on bread. A strained, slow-infused oil sits between the two and pours clear. Here are all three, side by side, so you can match the oil to the dish.
| At a glance | |
|---|---|
| Quickest | Warm garlic oil: 20 minutes |
| Sweetest | Garlic confit: 1 to 2 hours |
| Cleanest to pour | Slow-infused and strained: 2 to 3 hours hands-off |
| Keeps | 4 days in the fridge, 3 months frozen |
Ingredients
- 250 ml olive oil, or a neutral oil for a cleaner garlic taste
- 6 to 8 garlic cloves, peeled and thinly sliced
- Optional: a sprig of rosemary or thyme, a dried chili, a strip of lemon zest
How to make garlic oil (the quick way)
- Slice. Peel the garlic and slice it thin and even, so it cooks at the same rate.
- Warm. Put the garlic and oil in a small pan on the lowest heat. You want small, lazy bubbles.
- Infuse. Cook for 15 to 20 minutes, until the garlic is pale gold. Do not let it brown; brown garlic tastes bitter.
- Strain. Pour through a fine sieve into a clean jar. Keep the garlic chips for topping.
- Cool and chill. Let it cool for no more than an hour, then put it in the fridge.
Three garlic oils compared
| Quick warm oil | Garlic confit | Slow-infused oil | |
|---|---|---|---|
| Method | Sliced garlic, low heat, 20 min | Whole cloves under oil, 1 to 2 hours | Steady 100 °C, 2 to 3 hours, strained |
| Taste | Bright, sharp | Sweet, mellow | Round, even |
| You get | Oil and crisp chips | Soft cloves and oil | Clear oil |
| Best for | Pasta, stir-fries | Spreads, mash, sauces | Dressings, drizzling |
Garlic confit
Garlic confit is whole peeled cloves cooked slowly under oil until they are soft enough to spread. The cloves are the star, and the oil is a bonus. Our garlic confit recipe gives the stove, oven and slow methods.
Slow-infused garlic oil
For a clear oil with an even garlic taste, infuse at a steady, low temperature and strain. With the NOIDS Herb Lab, put 200 ml oil and the sliced garlic in the Glass, under the MAX mark. Cover with the Dish Lid and run the Oil function: about 120 to 180 minutes at 100 °C (212 °F). It cools by itself. Strain through the Filter Set into a clean jar and chill it. Our older guide to garlic-infused olive oil covers this step by step.
How to store garlic oil safely
This matters more than the method. Garlic is a low-acid food. Covered in oil, it sits without air, which is where Clostridium botulinum bacteria can grow at room temperature. You cannot see, smell or taste it. University food-safety guidance in the US gives the same advice for home-made garlic in oil:
- Fridge: in a clean, closed jar, and use it within 4 days.
- Freezer: in an ice-cube tray, then in a bag. Use within 3 months for the best flavour.
- Never at room temperature, and never as a shelf gift.
- Straining out the garlic, or using dried garlic, does not make the oil shelf-stable. The same rules apply.
Cold oil goes cloudy and thick. That is normal; it clears at room temperature in a few minutes.
Which garlic oil should you make?
Pick by what you plan to cook this week. For a fast pasta or a stir-fry tonight, make the quick warm oil. For spreads, mash and sauces over a few days, make confit and use the cloves first. For dressings and drizzling, where a clear oil looks best, make the slow-infused oil and strain it well. Whichever you choose, make a small batch. Garlic oil is best fresh, and the 4-day rule means a big jar often goes to waste.
How to use garlic oil
- Toss with spaghetti, chili and parsley for aglio e olio.
- Brush on bread before toasting.
- Drizzle over roast vegetables, soup or hummus.
- Fry eggs in it, or use it to start a stir-fry.
- Whisk with lemon juice and salt for a quick dressing.
Common mistakes
- Heat too high: the garlic burns and the oil turns bitter.
- Uneven slices: thin bits burn while thick ones stay raw.
- Leaving it out: garlic oil belongs in the fridge as soon as it has cooled.
- Making too much: make what you will use in 4 days, and freeze the rest.
Questions
How do you make garlic oil at home?
Warm thinly sliced garlic in olive oil on the lowest heat for 15 to 20 minutes, until pale gold. Strain it into a clean jar, let it cool, and keep it in the fridge.
How long does homemade garlic oil last?
Use it within 4 days in the fridge, or freeze it for up to 3 months. Never keep homemade garlic oil at room temperature.
What is the difference between garlic oil and garlic confit?
Garlic oil is about the oil; the garlic is strained out or used as chips. Garlic confit is about the cloves, cooked whole until soft and sweet.
Can I use dried garlic instead of fresh?
Yes. Dried garlic flakes give a milder, toastier oil. University food-safety guidance gives it the same rule as fresh: fridge, use within 4 days, or freeze.
Which oil is best for garlic oil?
Mild olive oil is the classic. A neutral oil such as rapeseed gives a cleaner garlic taste and handles higher heat when you fry with it.
