Garlic oil is a flavorful infused oil, created by steeping fresh garlic cloves in a neutral-tasting oil like olive oil, canola oil, or vegetable oil. The resulting oil carries the pungent and savory flavor of garlic, offering a convenient way to add garlic essence to dishes without the need for mincing or chopping. Good garlic oil should be clear and free of visible garlic solids to avoid the risk of botulism when stored improperly. The oil itself takes on a light golden hue and offers a smooth, liquid texture.
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Garlic oil should be stored properly to prevent botulism. Homemade garlic oil should always be refrigerated and used within 7 days. Commercial garlic oil that is processed to prevent botulism can be stored at room temperature until opened, after which it should be refrigerated. Look for brands that have been properly acidified. Always check for any signs of spoilage, such as discoloration or an off odor, before using.
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