Ingredients

Ingredients Variant 1 - Classic garlic oil

• 250 ml neutral oil (e.g. rapeseed or sunflower oil)
• 3-4 garlic cloves, peeled and lightly pressed

Variant 2 - Confit garlic (for smooth oil with a gentle aroma)

• 250 ml olive oil (or neutral oil)
• 1 whole garlic bulb, divided into cloves and peeled
• 1 sprig of rosemary (optional)

Variant 3 - iSi-Rapid-Infusion (for intense aroma in minutes)

• 200 ml oil
• 2 cloves of garlic, finely chopped
• Optional: chili, lemon zest, thyme
• 1 iSi siphon + N2O capsule

Variant 4 - Smoky garlic oil from the grill

• 250 ml oil
• 1 garlic bulb, halved
• 1 teaspoon of smoked salt or a few wood chips for flavoring
• Optional: chili or smoked paprika

Preparation

1. Classic garlic oil Lightly press the garlic and place in a screw-top jar. Fill with oil and leave to infuse for 3-7 days. Then strain or leave in, depending on taste.
2. Confit garlic Cook garlic cloves in oil at a very low temperature (approx. 90°C) for 30 minutes until soft. Pour into a jar, cover completely with oil. Store in the fridge and use by the spoonful.
3. iSi quick infusion Add garlic and spices to the iSi siphon, fill with oil. Load with N2O capsule, leave to stand for 1 minute, then slowly release pressure. Strain - done.
4. Grill garlic oil Grill the garlic bulb on the barbecue or roast in aluminum foil until soft. Place in a jar with the oil and spices. Leave to infuse for 2-3 days. Perfect for brushing on meat or vegetables.

Why will you love this recipe?

✅ Four methods for every occasion: classic, braised, turbo or smoky ✅ Quick to make and long-lasting ✅ Great for stocking up and gifts from the kitchen ✅ Explosion of flavor with a simple technique ✅ For home cooks, barbecue fans and anyone who loves garlic

Want more simple kitchen ideas? Then check out my YouTube channel "HausmannKocht" and discover recipes that work and taste great.