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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




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

Cook's Note

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


  1. Step 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.

Everyday Food, July/August 2011



Reviews (2)

  • 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.

  • 21 Mar, 2014

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