Recipe courtesy of Suzanne Taylor

Suzanne Taylor's Garlic Oil

  • Level: Easy
  • Total: 24 hr 5 min (includes steeping time)
  • Active: 5 min
  • Yield: 1 cup
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4 cloves garlic

1 cup extra-virgin olive oil 


  1. Using your palm or the back of a chef knife, gently crush the garlic until it is slightly split, but still intact. Place the garlic into an airtight container and cover with olive oil. Seal the container with a lid and let it steep overnight prior to using.

Cook’s Note

The garlic oil will keep for at least 1 month at room temperature.