Make your own garlic oil - 4 variations to suit every kitchen

Ingredients

Variant 1 - Classic garlic oil

• 250 ml neutral oil (e.g. rapeseed or sunflower oil)

• 3-4 garlic cloves, peeled & lightly pressed

Variant 2 - Confit garlic (mild & spreadable)

• 250 ml olive oil (or neutral oil)

• 1 whole garlic bulb, divided into cloves & peeled

• 1 sprig of rosemary (optional)

Variant 3 - iSi-Rapid infusion (intensive in minutes)

• 200 ml oil

• 2 cloves of garlic, finely chopped

• Optional: chili, lemon zest, thyme

• 1 iSi siphon + N₂O capsule

Variant 4 - Smoky barbecue garlic oil

• 250 ml oil

• 1 garlic bulb, halved

• 1 tsp smoked salt or smoking chips

• Optional: chili or smoked paprika

Preparation

1. Classic garlic oil:

   Lightly crush the garlic, place in a screw-top jar and fill with oil. Leave to infuse for 3-7 days, then strain or use as is.

2. Confit garlic:

   Cook the garlic cloves in oil at approx. 90 °C for approx. 30 minutes until soft. Pour into a jar, cover completely with oil. Store in the fridge and use by the spoonful.

3. iSi rapid infusion:

   Place the garlic and spices in the iSi siphon, fill with oil. Load with N₂O, leave to infuse for 1 minute, slowly release the pressure, strain - done.

4. Barbecue garlic oil:

   Grill the garlic bulb directly or roast in foil. Place in a jar with the oil and spices and leave to infuse for 2-3 days.

Why will you love this recipe?

• Four methods for every taste: classic, mild, turbo or smoky

• Simple, durable and perfect for stock or gifts from the kitchen

• Ideal for refining meat, vegetables, bread, pasta and salad

• For home cooks, barbecue fans and anyone who loves garlic

You can find more recipes & tips on my YouTube channel:

👉 hausmannkocht on YouTube