How to Cook | How to Make Garlic Oil

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Garlic oil lasts for a few days but make sure to keep it in the fridge. Use it wherever you need garlic in a recipe, fishing out the chopped garlic for use in stews and using the oil for pasta dishes and salad dressings. We learnt how to make it in Italy – the chef used the fresh garlic where she needed it, and just used the oil in other dishes. It saved her having to keep chopping garlic. If you regularly find dried-out cloves of garlic in the vegetable bowl, this is a way to save it.


1 garlic bulb
240ml olive oil


1. Peel the garlic cloves, halve and remove the green stem (it can be bitter and indigestible).

2. Mince the garlic finely and add to the olive oil. Or whizz the garlic with the olive oil in a small blender leaving small pieces of garlic intact.

How to use garlic oil

– When you want fresh garlic, scoop out pieces of garlic from the oil and add them to the recipe. When you just need the garlic oil, use a clean spoon to remove what you need.

– Drizzle the garlic oil on toasted bruschetta, add it to tomato sauce, pasta and pizza.

– Keep the garlic oil in a bowl or jar covered with cling film in the fridge for a few days.

How to make Basil and Garlic Oil

– Add 8 leaves of finely chopped basil.

How to make Rosemary and Garlic Oil

– Add the finely chopped leaves of 1/2 stem of rosemary.

How to make Sage and Garlic Oil

– Add 2 finely chopped leaves of sage.

How to make Coriander and Garlic Oil

– Add the finely chopped leaves of 4 stems of coriander.

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