Garlic Oil

Garlic oil is a simple yet flavorful staple for cooking, dipping, or drizzling. Slow-infused with fresh garlic, it adds aromatic richness to pasta, grilled vegetables, and stir-fries. The chili version adds a spicy kick perfect for noodles, dumplings, and stir-fried dishes.

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 heat)
• ½ tsp dried herbs (oregano, basil, or thyme)
• 1 small sprig fresh rosemary (for infusion)

Chili Garlic Oil Variation

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

Directions

Prepare the Ingredients

Peel and thinly slice the garlic. Gather optional herbs and spices if using.

Infuse the Oil

Place oil and garlic in a small saucepan or skillet.

• For mild flavor – heat gently over low heat until small bubbles form and garlic turns pale golden (about 8–10 minutes)
• For deeper flavor – continue cooking until garlic reaches a rich golden brown (about 12–15 minutes), but do not let it burn

For Chili Garlic Oil

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 as it infuses, then cool completely before transferring to a jar.

Cool and Strain (for Plain Garlic Oil Only)

Remove from heat. Let the oil cool completely, then strain out the solids if a clear oil is desired.

Notes

Preparation

• For food safety, always refrigerate garlic oil to prevent botulism.
• Let refrigerated oil come to room temperature before using to restore full aroma and pourable texture.
• To enhance flavor, include a few slices of toasted garlic or chili flakes when serving.

Serving Suggestions

• Use as a drizzle over pasta, grilled vegetables, or meats.
• Brush on pizza dough for a garlic oil base before baking.
• Use chili garlic oil for noodles, dumplings, or fried rice.

Variations

• Add herbs like rosemary or thyme during infusion for a Mediterranean twist.
• Use a mix of neutral oil and sesame oil for a nutty, Asian-inspired flavor.
• Infuse with a strip of lemon peel for a fresh, aromatic note.

Make-Ahead & Storage

• Transfer to a clean, dry jar after cooling.
• Plain garlic oil – refrigerate for up to 2 weeks.
• Chili garlic oil – refrigerate for up to 1 month.
• Always keep stored oil chilled and discard if any cloudiness or off odors develop.