Makes enough to fill a 300–400ml jar
40 minutes


  • 3 garlic bulbs
  • 300g of olive oil, or just enough to cover the garlic cloves


Peel the garlic cloves and place in a small pan
Cover the garlic with olive oil and place over the lowest heat. You want the oil to reach and then stay at around 90°C
Leave to cook for 30 minutes or until the garlic cloves are soft. If the oil starts to bubble, remove the pan from the heat to cool a little then place back over the heat to finish. You can also use a thermometer for a more accurate reading
Place the saucepan in a bowl of iced water to cool the oil down quickly, then transfer the contents to a sterilised jar and store in the fridge. As long as the garlic is submerged under the oil, it should keep for at least a year – but be sure to always store it in the fridge