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Garlic Oil

Combine two staples to create this garlic-infused oil. It shines in marinades and dressings and is perfect as a simple dip for warm bread.

  • Yield: Makes 1 cup
Garlic Oil

Source: Everyday Food, July/August 2011


  • 1 head garlic
  • 1 cup extra-virgin olive oil


  1. Smash and peel cloves of garlic. Transfer to a medium pot, add olive oil, and heat over medium-low until bubbles form around garlic, 3 minutes. Let cook 10 minutes, reducing heat to low if garlic begins to brown. Remove from heat and let cool to room temperature, 45 minutes.

Cook's Note

To store, refrigerate garlic and oil in an airtight container, up to 1 week.

Reviews (2)

  • snowbird56 26 Apr, 2014

    I think you do leave the cloves in the oil. In the "Chicken Marinated in Garlic Oil" recipe Sarah says to use this oil plus some of the cloves.

  • Love2Nurse 21 Mar, 2014

    Do you leave the garlic in the oil once it's cooked?

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