Use a proportion of 1 clove of garlic per 1 to 2 tablespoons (15 to 28 ml) of oil for this recipe, scaling up as necessary. Any oil will work, but I like olive oil the best.
Because of the risk of bacteria growth, you should consume your Homemade Garlic Oil within a day or two, just to be on the safe side.
Store it in the refrigerator if you’re not going to use it immediately and consume it within 2 to 4 days. Alternatively, you can freeze it for up to 3 months.
The best way to do this is to freeze the oil in a clean ice cube tray: That way, you can add the individual portions of oil directly to your recipes without having to let it thaw.
Place the garlic on a cutting board and lay the flat side of chef’s knife down on top of the cloves. Whack the knife with the heel of your hand, smashing the cloves of garlic.
Not only does this peel the garlic, but it also smashes it, making it easier to release the garlic flavors when sautéing in oil.
Heat the oil in a skillet or saucepan over medium heat. Add the peeled garlic and sauté until it starts to brown, about 1 1/2 to 2 minutes.
Remove the garlic from the oil and discard. Let the oil cool and then use it in your favorite recipes.
Consume the oil immediately or refrigerate it for up to 2 days.