<img height="1" width="1" style="display:none;" alt="" src="https://ct.pinterest.com/v3/?event=init&tid=2613556253294&pd[em]=&noscript=1" /> Skip to Content

Easy Garlic Infused Olive Oil

 I hate onions.

Not of course caramelized, delicious onions but the raw kind or when the pieces are so big you can’t help but chomp into them and hear the fibers breaking in your mouth. It’s a texture thing for me and no matter how hard I try to overcome it, I just can’t.

But, garlic? That’s another story.

Garlic and onions are the old married couple. They just go together and make food just taste better. And, I LOVE garlic. After we had been in Morocco about a month we went to the olive souk (market) and I spied a jar on a shelf and asked what was in it. Why, it was crushed garlic packed in olive oil.

Genius! I happily paid the 15 dirhams (about $2) and walked home with my prize in hand. That first sniff after I opened the jar? Pure heaven. I’ve been caught multiple times with my nose in the jar. I’m not ashamed to admit it.

To celebrate National Garlic Day a group of my food blogger friends decided to create recipes centered around garlic. How could I not join in? So if you’re journeys don’t have you visiting Marrakech anytime soon you can create the garlic infused olive oil at home. Or should it be olive oil infused garlic? You decide!

How to Make Garlic Infused Olive Oil

I’m very lucky and the raw ingredients for this are very easily available and inexpensive. I use pure, raw olive oil. My mother in law actually has gallons of it made fresh with every year’s olive harvest. Chances are you don’t have olive trees in your backyard to harvest and press olive oil. That’s ok – just use the best quality you can afford.

Then you need garlic and lots of it. I used about 10 bulbs of garlic to fill a 12oz jar. Yes, you’ll need a clean glass jar with a tight sealing lid. Recycle something you’ve got on hand – mine is an empty mayonaise container! A garlic press is helpful if you want your garlic crushed but you can also leave it whole or chop it into rough pieces.

Garlic Infused Olive Oil

Get your workspace ready. I suggest a chair and table because this does take some time. Having a good knife on hand to scrape off the crushed garlic and cut off any blemishes will be useful.  Begin by removing all of the white outer skin from the garlic bulbs. If you have a large knife lay it horizontally across the bulb and whack the blade with the palm of your hand. This should loosen up the cloves of garlic and separate the skin.

If you’re using a garlic press you won’t have to remove the inner skin directly around the garlic clove however it’s going to take a lot more time if you don’t. In the same way you removed the outer skin, use your knife to smash the cloves and remove the inner skin as well. I found just doing all of the cloves at once was faster.

Make the Garlic Last Longer

There’s been a little controversey around this method of preserving garlic. In Morocco it’s done this way and has been for a long time. But, if you’re worried about botulism then once the garlic is peeled, add it to a boiling pot of water for about 2 minutes and remove. Then continue on with the process. 

Likewise it’s always a good idea to boil the containers you’re planning to store in. You’re not canning here but the boiling helps ensure anything that might be living on the walls of your glass are destroyed. 

Pressed Garlic for Garlic Olive Oil

Fill up your garlic press with garlic cloves and give a good squeeze into your jar. Continue doing this until you’ve filled the jar about 3/4 of the way full or you run out of garlic. This isn’t terribly messy but you may end up with some seriously garlicky fingers for a little while.

After each pass with the garlic use a knife to scrape off the exterior of the press and loosen up any of the interior remnants. Once you’ve used up all your garlic, simply pour the olive oil into the jar. Fill it halfway, use a spoon to mix and distribute the garlic, and then fill nearly to the top. As you use the oil and garlic you can add more oil.

Garlic Olive Oil

How Long Will Preserved Garlic Last? 

Once this is made and opened you should refrigerate it. If it’s unopened it can stay in a cool, dark place for up to 6 months.

Official sources say you should use the garlic up within a week. Unofficially that’s up to you. Personally I have a jar in my fridge at all times and never go through the whole thing in a week – more like a few months. This process has been done across the Mediterranean for centuries and I am certain primitive refrigeration techniques looked nothing like today. 

Sharing is caring!

Karen momof9

Saturday 23rd of December 2023

If you strain the garlic oil threw a cheese cloth or if you use the whole peeled garlic to make the oil. Garlic oil removes earaches and helps with ear infections just a couple drops per ear and pain is gone. I use this garlic oil on all my baby's when they had ear aches and it worked every time.


Tuesday 11th of January 2022

Can anyone tell me how long this will keep in the fridge?

Amanda Mouttaki

Wednesday 12th of January 2022

Officially it should be only a week, that being said ours lasts much longer and have never had any issues with it. Sterilize your jars first and keep the time out of the fridge as minimal as possible. You can also boil the garlic for 1-2 minutes in water before chopping and adding to the oil and that can help preserve this and make it safer longer.


Saturday 21st of August 2021

You don't have to heat the oil & garlic?

Amanda Mouttaki

Sunday 22nd of August 2021

I don't but I also use this up pretty quickly. If you don't use it much, you could go with preparing it as if you were canning the garlic but I'm not entirely sure the steps you'd need to take to do it that way.


Tuesday 18th of December 2018

Should this be stored in the fridge?

Amanda Mouttaki

Thursday 20th of December 2018

I do store mine in the fridge just in case.

Dori T.

Wednesday 19th of April 2017

I'd love to try the vampire garlic dip! Yum, yum, yummy!