Garlic Oil


Fresh garlic bulbs

Good quality olive oil


Homemade garlic oil is easy to make and very versatile. It can be taken as a supplement by adding two or three drops to a smoothie, or it can be used as a dressing for salads or added to other meals to enhance their flavour.


Step 1

Make sure you have a clean storage jar or bottle that is air tight, a sharp knife, a chopping board, some sticky labels and a pen.

Step 2

Peel and chop the garlic into thick slices or just halve them and place them in the air tight jar or bottle filling it to the top.

Step 3

Add enough oil to cover the garlic completely, seal the jar and clearly label it with the date you bottled it, what it actually is, and the decant date which will be 4-6weeks after bottling. You can leave it longer if you want to.

Step 4

Place the labeled jar somewhere at room temperature, not on direct heat and not in direct sunshine. Airing cupboards are usually a good place to put them.

Step 5

Wait 4-6 weeks or longer and then either use it straight from the jar or decant (strain) into another jar or bottle. Label the jar with the date you decanted it and what it is. Your garlic oil will last for quite a long time, but check it periodically as you would any other oil.

Please ensure you research the ingredients for any cautions etc and please read the disclaimer prior to use.