Garlic olive oil

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Revision as of 10:51, 13 April 2015 by Chef (talk | contribs)
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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.


Makes about 5 litres of garlic olive oil

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


  • Add the oil to a very large pan, complete with the garlic bulbs.
  • Very gently bring the oil to a slow rolling boil
  • Reduce the heat and simmer for about an hour, gently crushing the garlic bulbs with a potato masher or similar.
  • Allow to cool for 30 minutes
  • Repeat the process above
  • Cool and stand 2 hours
  • Strain the oil multiple times, finally filter through a muslin cloth
  • 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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