Don’t Buy It! Infuse It!
Let’s face it, good olive oil is expensive, and the last thing anyone wants to do is buy different flavors. This super easy garlic flavor olive oil recipe adds amazing flavor to any dish. We use it to dip bread in, cooking, and even marinating. It’s also great to brush on any type of meat or veggies before grilling, especially this grilled eggplant. You can also use it as a dressing like I did on this grilled eggplant salad! Did I mention it’s great for paninis? If you aren’t a fan of pesto, this could be for you! Try it on my FAVORITE panini, the simple pork tenderloin panini. There are a million different ways to use this garlic flavor olive oil, and I can’t wait to hear how you chose to use it!
Just Pour The Olive Oil. No Fuss Measuring!
The amount of ingredients you use is really personal preference. For a stronger flavor, use more garlic. If you want it salty, use more salt. However you do it, you really can’t go wrong!
I start off by putting some olive oil in a microwave safe dish. I don’t even measure it, I estimate about how much I will need. If I’m in a rush and being a little bit lazy, I smash the garlic cloves (I never use less than 2 cloves), but if you plan on brushing this on a meat or vegetable, you should probably mince it so you get some garlic on the food!
Here’s the trick! Put the minced (or smashed) garlic cloves in the olive oil and heat it up in the microwave. I usually do about 20 seconds to start and then add on from there. You want it to be warm to the touch but not so hot that it would burn your skin.
Now, just add salt and pepper to taste and let it cool to warm temperature. Once cooled, use it however you choose or store it in a bottle to keep!
2 or more garlic cloves, minced or smashed
salt and pepper to taste
- Pour the olive oil into a microwave safe dish. At least a cup, but you can use more if you need it.
- Add the minced garlic to the olive oil. Use at least 2 cloves. If you want stronger flavor, add more.
- Heat in the microwave beginning with 20 seconds. Olive oil should be hot to the touch but not scalding hot.
- Add salt and pepper to taste! I use a lot!
- Let cool to room temperature.