Ingredients

4 cup Warm Water

2 tablespoon Citric Acid

7 ounce Garlic Clove

peeled

4 cup Extra Virgin Olive Oil

DIY Garlic Oil

Eric Haessler (Eric Haessler)

Serves	Total	Shares
8	20 min	2

We love having homemade garlic oil on hand for drizzling and dipping. Garlic oil is great to keep on hand but storing a low-acid ingredient such as garlic in oil is a known botulism risk. We worked around that by adding some citric acid to the mix. The bacteria that cause botulism can't grow at a low pH, making the oil food-safe. Citric acid acidifies the garlic without adding any disruptive flavors (as lemon juice and vinegar do). Mincing the garlic after soaking it in the citric acid solution ensures that the allicin is preserved.

veganmake aheadcondimentsside dishvegetarian

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Instructions

Note: This garlic oil is safe to store due to the acidification of the garlic from the overnight soak. It does not need to be refrigerated. It is important to chop the garlic before soaking to increase the surface area for acid penetration, but wait to finely mince the chopped garlic until after soaking to help preserve its flavor. Citric acid is available in the canning section of supermarkets or online.

2 tablespoon Citric Acid
7 ounce Garlic Clove
peeled

Stir water and citric acid in medium bowl until citric acid dissolves.

4 cup Warm Water
2 tablespoon Citric Acid

Chop garlic into ¼-inch pieces (you should have about 1½ cups). (Do not mince.) Add to citric acid solution, cover, and let sit at room temperature for at least 24 hours.

2 tablespoon Citric Acid
7 ounce Garlic Clove
peeled

Drain garlic in colander, rinse under cool running water, and pat dry. Using food processor or garlic press, mince garlic.

7 ounce Garlic Clove
peeled

Place oil in medium saucepan, add minced garlic, and cook over medium heat until oil registers 200 degrees, about 5 minutes. Let cool completely in saucepan, about 30 minutes.

7 ounce Garlic Clove
peeled
4 cup Extra Virgin Olive Oil

Strain oil through fine-mesh strainer, discarding garlic, and pour into gift bottles or Mason jars. (Oil can be stored at room temperature for up to 3 months.)

4 cup Extra Virgin Olive Oil