Garlic Oil

• Use garlic oil as a flavorful base for stir-fries, adding a rich, savory depth to vegetable and meat dishes by infusing them with a robust garlic essence.
• Drizzle garlic oil over freshly baked pizza crusts or flatbreads, creating a delightful garlic bread experience that enhances the aroma and taste with a subtle garlic undertone.
• Incorporate garlic oil into homemade salad dressings and vinaigrettes, lending a distinctive garlicky zest to your greens and adding a unique twist to your salad.
• Brush garlic oil onto grilled meats and vegetables to impart a tantalizing garlic flavor, creating a delicious crust and preventing sticking during the grilling process. Consider using it to brush steaks or asparagus for an extra layer of flavor.
• Enhance the taste of pasta dishes by tossing cooked pasta with garlic oil, herbs, and Parmesan cheese, creating a simple yet satisfying meal with a bold garlic kick. It works particularly well with spaghetti or linguine.
• Add garlic oil to soups and sauces for a concentrated garlic flavor boost, enriching the overall depth of the dish. Use it sparingly to control the intensity of the garlic taste.

• May help reduce inflammation due to its antioxidant properties.
• Supports heart health by potentially lowering blood pressure and cholesterol levels.
• Contains compounds that may boost the immune system.
• Provides a source of healthy fats, depending on the oil used (e.g., olive oil).
• May offer antimicrobial benefits, helping to fight off certain infections.
• Can enhance the flavor of dishes, potentially reducing the need for salt.

Garlic oil should be stored in the refrigerator to prevent botulism, a serious form of food poisoning. Homemade garlic oil is particularly susceptible, so immediate refrigeration is essential. Use within a week for optimal safety and flavor. Commercially prepared garlic oil often contains preservatives that extend its shelf life, but refrigeration is still recommended after opening. Ensure the container is tightly sealed to prevent oxidation and absorption of other odors.