Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Garlic Oil 3.2 (175) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 10, 2023 Print Share Share Tweet Pin Email Yield: 1 cup All you need to make garlic oil is oil (we use extra-virgin olive oil) and garlic. Cooking the peeled cloves in the oil infuses it with heady garlic flavor which you can use to flavor all kinds of dishes, from stir-fries to salad dressings. It's especially good as a dip for warm bread. Our recipe makes about one cup of garlic oil which should be refrigerated once it has cooled to room temperature and used within three days or frozen. Ingredients 1 head garlic 1 cup extra-virgin olive oil Directions 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. Print