How to Make Garlic-Infused Oil and Vinegar


Garlic has been used in home remedies for ages. It acts as an antioxidant and immune-booster for the body. In addition, garlic produces a chemical called allicin, which is released when you chop or mince the garlic. This chemical is responsible for its antibacterial property.

Olive oil is also well known for its health benefits. Some experts say it can add years to your life. Studies have proven it’s very healthy for your heart and your brain. Also, applying olive oil to your skin can decrease the chances of skin infections and treat rashes. The list goes on and on.

What else can one want? Nothing bad can come when you combine two ingredients that are famous for their healthy properties.

intro garlic infused oil and vinegar

When infused with olive oil, garlic not only takes on the benefits of olive oil but also multiplies them several times. A drop or two of garlic-infused olive oil is often used for relieving pain and infections in the ear. Massaging the scalp with this oil promotes hair growth and gets rid of dandruff.

And oh, not to forget, it’s a wonderful treat for your taste buds when added to food. You can use it for dipping your bread, a sandwich spread or a delicious salad dressing. You can also use it to add a punch to your favorite dishes.

Below are three methods to make garlic-infused oil and one method to infuse it into vinegar.

Garlic-Infused Oil

Method 1: Using an Airtight Container

The best way to infuse olive oil with garlic is to pack the ingredients together for 3 to 4 days in an airtight jar. It is an excellent way to prepare garlic oil for topical applications.

Note: Garlic oil prepared in this manner should not be consumed as it can cause botulism.

If needed for consumption, chopped garlic should be dried in full sun for 3 to 4 days to remove any moisture before being added to the oil. The entire process along with your hands and the utensils used should be strictly dry and free of moisture.

Things you’ll need:

things you'll need to make garlic infused oil in an airtight container

  • Olive oil – 1 cup
  • Garlic cloves, peeled – 1 to 2 heads

Step 1. Chop the garlic cloves

chop the garlic cloves

  • Peel and finely chop all the garlic cloves.

Step 2. Put the garlic cloves into an airtight container

put the garlic cloves into an airtight container

  • Drop all the chopped garlic cloves into an airtight container.

Step 3. Pour in olive oil

pour in the olive oil

  • Pour 1 cup of olive oil into the container with the garlic.
  • Stir it well.
  • Put the airtight lid on the container.

Step 4. Let it sit in the sunlight

  • Let the garlic and oil mixture sit in the sunlight for 3 to 4 days to allow the garlic to be infused into the oil.

This is where the magic happens. All the healthy properties of garlic combine with those of olive oil and give you an even healthier output.

Step 5. Strain and store

strain and store the infused oil

  • After 3 to 4 days, once the infusing process is done, strain all the garlic cloves out of the oil. Make sure that all the cloves are removed. Any cloves left in the oil can get rancid and spoil your whole batch.
  • Store the garlic oil in the refrigerator in an airtight container for future use.
  • Make a batch small enough that can be used within 1 to 2 months.

Method 2: Using a Stovetop (Instant Method)

You can also make garlic-infused oil by cooking garlic in oil on a stovetop. This method takes only 10 minutes.

Garlic oil prepared in this manner is fit for consumption as well as topical applications.

Things you’ll need:

things you'll need to make garlic oil using stovetop

  • Olive oil – 2 cups
  • Garlic, roughly chopped – 1 to 2 heads

Step 1. Put olive oil in the skillet

put olive oil in a skillet

  • Place a skillet over low heat and pour 2 cups of olive oil into it.

Step 2. Add in the garlic and cook

add garlic to the oil and cook

  • Drop in the roughly chopped garlic cloves before the oil heats up. This will allow maximum infusion of the garlic as the oil gently heats.
  • The garlic will bubble as the oil gets hotter. Keep stirring to prevent the garlic from burning.
  • Cook the garlic in this manner, over low or medium-low heat, for 4 to 5 minutes or until its edges turn a little golden in color. Turn off the heat if the garlic starts to turn brown.

Step 3. Strain and use

strain and store the garlic infused oil

  • Allow the oil to cool off with the garlic still in it. This will ensure maximum infusion.
  • Once cool enough, strain out all the garlic.
  • Store the infused oil in an airtight jar in the refrigerator and use within the week. Do not store this garlic oil at room temperature, as it can pose a risk of botulism.

Method 3: Using a Microwave (Instant Method)

You can also microwave your way through making garlic-infused oil – if that’s how you roll. It’s a faster and a little bit more fuss-free than using a stovetop.

Garlic oil prepared in this manner is fit for consumption as well as topical applications.

Things you’ll need:

things you'll need to make garlic infused oil in the microwave

  • Olive oil – 2 cups
  • Garlic cloves, peeled and chopped – 1 to 2 heads

Step 1. Mix olive oil and chopped garlic

mix olive oil and choppd garlic

  • Put 1 or 2 heads of peeled and chopped garlic cloves into a microwave-safe bowl.
  • Pour in 2 cups of olive oil, submerging the garlic completely.

Step 2. Microwave the garlic and oil mixture

microwave the garlic and oil mix

  • Pop the bowl of garlic and olive oil into the microwave.
  • Cook it for 2 minutes on high.
  • Keep your eyes on it. You may need to stir the mixture 2 or 3 times if the garlic appears to start browning or burning. When the garlic starts bubbling, consider the oil done.

Step 3. Strain and store

strain and store the garlic infused oil

  • Carefully remove the bowl from the microwave. Use oven mitts, as it will be very hot.
  • Give the mixture a stir and pour it through a fine mesh strainer to remove the garlic cloves.
  • You can use the hot oil in cooking as it is. But let the oil cool down to room temperature before using it for any topical treatment.
  • Store the oil in an airtight container once it has cooled down. It should keep well for 1 week when refrigerated at all times.

Garlic-Infused Vinegar

Method 1: Using an Airtight Container

Another great way to enjoy garlic is with garlic-infused vinegar.

Vinegar has been used in Chinese medicine for a long time. Not only does garlic-infused vinegar add a perfect taste to your noodles and soup, it also helps you fight a cold and make you cold resistant, reduce chest pain, and heal inflamed sores.

Things you’ll need:

things you'll need to make garlic infused vinegr

  • White vinegar – 1 cup
  • Garlic cloves, peeled – 1 to 2 heads
  • Sea salt – 1 teaspoon

Step 1. Combine the ingredients in an airtight container

combine vinegar garlic and sea salt in a container

  • Pour 1 cup of white vinegar into an airtight glass container.
  • Add 1 or 2 heads of peeled, whole garlic cloves to the container.
  • Add in 1 teaspoon of sea salt.

Step 2. Keep the container in a cool place for 3 weeks

store the mx in a cool place for 3 weeks

  • Screw the lid on the container and shake it to mix the ingredients together.
  • Store the glass jar in a cool, dark and dry place for about 3 weeks to allow the vinegar to develop flavor. Shake the glass container occasionally during this period.

You may notice your garlic turning bluish-green in about half a week. This is completely normal and not a result of any spoilage. The sulfur compounds in garlic react with the trace amounts of copper present in the vinegar, giving rise to the unusual coloring.

Rest assured that the garlic-vinegar is still safe to consume. In fact, in some parts of China, blue-green garlic is a standard pickling practice.

Step 3. Transfer & store the infused vinegar in a glass jar bottle

transfer and store the vinegar

  • Transfer the garlic infused vinegar in a glass jar with cork.
  • Use as needed.

Garlic-infused vinegar should keep well at room temperature for up to 1 year. But for the best flavor, consider consuming it within 6 months.

Tips

  • Let the chopped garlic sit for about 5 minutes before adding it to the oil in order to allow it to develop maximum flavor and health benefits.
  • While making garlic-infused oil on the stovetop, you can also sauté the garlic in a little olive oil for a minute before adding in the rest of the oil.
  • Before using garlic-infused oil for cooking or heating, take the desired amount out of the refrigerator and let it sit until it reaches room temperature.
  • Apart from olive oil, you can use other oils like peanut or avocado oil for the same purpose. Sesame oil goes very well with garlic infusion, too.
  • You can punch up your garlic-infused vinegar by using seasoned sea salt or apple cider vinegar and adding chili peppers.

Comments 1

  1. Once I had the garlic peeled and chopped, it literally took all of 5 minutes to prepare the garlic oil in a non-stick pan. The very next day I woke up with a severe neck sprain, jst warmed up my garlic oil and rubbed it on my head and neck and slept for 2 hours straight. When I work up the pain was gone. Will def prepare more and use it for sore muscles and such.
    By the way, used it for cooking too, the macaroni and cheese def had a light garlic flavor…will update you guys as I experiment some more…. Loving these hacks!!!

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