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How to Make Garlic Infused Olive Oil_COVER
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 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.

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

 

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Curious world traveling, mom of two busy boys, foodie at heart, addicted to social media and lover of all things Moroccan.

Comments:

  • Barb

    4:15 pm

    Should this be stored in the fridge?

    reply...
  • Dori T.

    10:09 pm

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

    reply...
  • 12:42 am

    It looks delicious and bet it taste the same. I’m thinking a large drizzle stirred into roasted tomatoes.

    reply...
  • 6:30 pm

    I would imagine this would be great with pesto and chimichurri sauces.

    reply...
  • Bea

    5:53 pm

    Oh, my this is just simply amazing!!! Perfection all the way around – now, if I only would have an olive grove for my own olive oil 🙂

    reply...
  • 4:52 pm

    Yum!!! What a great idea. I think I have the exact same garlic press too =)

    reply...
  • 2:08 pm

    WOWEEE I can smell that oil from here! It looks amazing! (I also think we have the same garlic press :))

    reply...
  • 1:42 pm

    This is a thing of pure beauty, Amanda! I would seriously get caught with my nose in the jar all the time. I may even dab it on my wrists and behind my ears… 😉

    reply...
  • 12:27 pm

    What a great recipe! I can see myself using this on a LOT of dishes! Thanks 🙂

    reply...
  • 12:02 pm

    Great shortcut for having garlic oil handy, Amanda!

    reply...
  • 11:55 am

    When I am in the States each summer, Amanda, I do this because I buy that big ol’ container of peeled garlic from Costco and it lasts all summer long when I pack it in oil. Sometimes I add a scoop of the garlic to a recipe and sometimes just a drizzle of the garlicky oil. Fabulous, either way!

    I didn’t realize that the currency in Morocco is the dirham. Here too!

    reply...

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