Garlic Oil

Garlic oil is one of those quiet kitchen staples that shows up everywhere once you start using it. Gently infused with fresh garlic, it brings a warm, aromatic richness to everything from pasta and vegetables to pizza and grilled meats. The chili variation builds on that same foundation, adding a layered heat that’s perfect for noodles, dumplings, and stir-fried dishes—simple, versatile, and worth keeping on hand.

Ingredients

• 1 cup neutral oil (canola, vegetable, or light olive oil)
• 6–8 cloves garlic, thinly sliced

Optional Aromatics

• ½ tsp crushed red pepper flakes, for light heat
• ½ tsp dried herbs, such as oregano, basil, or thyme
• 1 small sprig fresh rosemary

Chili Garlic Oil Variation

• 2 tbsp crushed red pepper flakes
• 1 tbsp minced shallots or dried minced onion
• 1 tsp sesame seeds, optional

Directions

Prepare the Ingredients

Peel and thinly slice the garlic. If using optional aromatics, measure and set them aside.

Infuse the Oil

Place the oil and sliced garlic in a small saucepan or skillet over low heat.

Heat gently, allowing the garlic to slowly release its flavor into the oil.

• For mild flavor, cook until small bubbles form and the garlic turns pale golden, about 8–10 minutes.
• For deeper flavor, continue cooking until the garlic reaches a rich golden brown, about 12–15 minutes, without letting it burn.

Make Chili Garlic Oil (Variation)

Remove the saucepan from heat and let the oil cool for 1–2 minutes.

Add the following directly to the hot oil:

• Crushed red pepper flakes
• Minced shallots or onion
• Sesame seeds, if using

Allow the mixture to sizzle lightly for 30–60 seconds, then cool completely.

Cool and Strain (Plain Garlic Oil)

For plain garlic oil, let the oil cool completely, then strain out the garlic and any solids if a clear oil is desired.

Store

Transfer to a clean, dry jar.

• Plain garlic oil – refrigerate for up to 2 weeks.
• Chili garlic oil – refrigerate for up to 1 month.

Notes

Preparation

• For food safety, always refrigerate garlic-infused oil to reduce the risk of botulism.
• Let refrigerated oil come to room temperature before using to restore full aroma and pourable texture.
• Use low heat during infusion—high heat can burn the garlic and create bitterness.

Serving Suggestions

• Drizzle over pasta, grilled vegetables, or roasted meats.
• Brush onto pizza dough for a garlic oil base before baking.
• Use the chili variation for noodles, dumplings, or fried rice.

Variations

• Add herbs such as rosemary or thyme during infusion for a Mediterranean-style oil.
• Blend a small amount of sesame oil into the finished chili version for a deeper, nutty flavor.
• Infuse with a strip of lemon peel for a fresh, aromatic note.

Make-Ahead & Storage

• Store in a sealed container in the refrigerator immediately after cooling.
• Do not leave garlic oil at room temperature for extended periods.
• Discard if any cloudiness, off odors, or signs of spoilage develop.