Ingredients
- 240 g peeled garlic cloves about 2 cups; fully peeled and trimmed
- 1 1/2 cups olive oil about 355 ml; use enough to keep every clove covered
Equipment
- Small deep ovenproof ceramic dish large enough for the cloves, narrow enough to keep them under the measured oil
- Rimmed baking tray for handling the hot dish
- Oven mitts
- Measuring cup and kitchen scale
- Fork or clean spoon to check texture
- Small shallow heatproof containers with lids for prompt cooling and cold storage
Instructions
- Heat the oven to 250°F (120°C). Put the peeled garlic cloves into a small, deep ovenproof ceramic dish set on a rimmed tray. Pour over the olive oil, checking that every clove is fully submerged.
- Transfer the tray to the oven. Cook uncovered for 90 minutes to 2 hours, checking occasionally, until the cloves are pale golden and mash easily with a fork; do not fry them dark or leave cloves exposed above the oil.
- Remove carefully and divide the hot garlic and oil among small, shallow heatproof containers. Let the intense heat subside briefly, cover and refrigerate promptly within 2 hours, at 40°F (4°C) or below. Label with the preparation date.
- Use clean utensils for serving. Keep both the cloves and oil refrigerated and use or discard within 4 days of preparation. Freeze extra portions promptly for longer keeping; do not store this homemade garlic in oil at room temperature.
Nutrition
Calories: 134kcalCarbohydrates: 3.3gProtein: 0.6gFat: 13.6g
Notes
Important food safety: Homemade garlic in oil is not shelf-stable. Refrigerate both garlic and flavored oil promptly at or below 40°F (4°C), use or discard within 4 days of making, or freeze small portions promptly. Do not rely on smell, appearance, a clean jar, a low oven or a splash of acid to judge safety. One portion means one twenty-fourth of the full prepared batch. Nutrition is an ingredient-based estimate that counts ALL 1½ cups olive oil across the 24 portions; if some oil is left in the dish, consumed separately or discarded, actual intake per serving changes. Cost is a planning estimate, not a verified current store price.