Garlic Infused Olive Oil Recipe - Homebody Eats

Ingredients

• 1 cup Garlic Cloves (peeled, roughly chopped after pulsing)
• 16.9 ounces Extra Virgin Olive Oil (high‑quality, cold‑pressed)
• 1 piece Coffee Filter (paper filter for breathable lid)
• 1 piece Rubber Band (to secure coffee filter)

Instructions

1. Pulse Garlic

   Place 1 cup of peeled garlic cloves into the food processor and pulse until the pieces are roughly chopped, not pureed.

   Time: PT5M

2. Add Garlic and Oil to Jar

   Transfer the chopped garlic into a clean 16‑ounce mason jar and pour in 16.9 oz of extra virgin olive oil, making sure the garlic is completely submerged.

   Time: PT2M

3. Seal with Breathable Lid

   Place a coffee filter over the jar opening and secure it with a rubber band, creating a breathable seal that keeps dust out while allowing gases to escape.

   Time: PT1M

4. Infuse the Oil

   Store the jar in a dark, cool pantry or cupboard for 48 hours. Gently shake the jar once halfway through to redistribute the garlic.

   Time: PT48H

5. Strain and Store

   After 48 hours, strain the oil through a fine mesh strainer or cheesecloth into a clean bottle, discarding the garlic solids. Seal the bottle and label with the date.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

0 g

Carbohydrates

0 g

Fat

14 g

Fiber

0 g