Garlic olive oil

From Cookipedia

I have been making this for many years now without any problems, however, I would advise proceeding with plenty of caution and most definitely advise that you read the notes on homemade garlic olive oil and botulism before you even consider making your own.

I leave these notes purely as a personal aide-memoir for my future batches.

Garlic olive oil
Servings:Serves 80
Calories per serving:510
Ready in:3 hours 30 minutes
Prep. time:2 hours 30 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:Chef
First published:20th October 2012

Best recipe review

Making this is an annual event!


Since I discovered this, I've been making a huge batch every year.

Jerry, aka Chef


Makes about 2 litres of garlic olive oil


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

  • 2 litres of olive oil (extra virgin not needed)
  • 12 garlic bulbs, complete, stalks and outside skin removed - see picture.


  1. Add the oil to a very large pan, complete with the garlic bulbs.
  2. Very gently bring the oil to a slow rolling boil
  3. Reduce the heat and simmer for about an hour, gently crushing the garlic bulbs with a potato masher or similar.
  4. Allow to cool for 30 minutes
  5. Repeat the process above
  6. Cool and stand 2 hours
  7. Strain the oil multiple times, finally filter through a muslin cloth
  8. Store in sterilised bottles - it seems to keep forever.


The 2009 batch was made with slightly different quantities and ingredients - this made a very nice spicy garlic oil, great for salad dressings and stir fries.

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