Storing Garlic in Oil

To keep fresh garlic on hand, you can store it submerged in olive (or vegetable) oil. Another perk for storing garlic this way is that you can also use the garlic flavored oil for cooking.

• Ready In: 10 mins
• Yields: 1 jar

Ingredients

• 3 -5  heads garlic
•  olive oil

Directions

1. Wash hands properly before handling the garlic.
2. Separate heads into individual cloves of garlic.
3. Peel the garlic cloves.
4. Wash the garlic to remove any dirt or bacteria.
5. Cloves may be left whole, chopped or minced, whatever your preference may be.
6. Place garlic cloves in a small jar with a tight fitting lid.
7. Add oil to completely cover the garlic, place cover on jar and close tightly.
8. Store the garlic-in-oil mixture in the refrigerator at 40-degrees or below. Per the USDA, storage time is no longer than 7 days due to the risk of botulism. It can be frozen for several months in glass freezer jars or plastic freezer boxes, leaving 1/2-inch headspace. Label, date and freeze.
9. Once removed from the refrigerator to use, limit the time to no more than 2 hours at room temperature (no more than 1 hour if over 90-degrees). If the garlic and oil mixture spends over the aforementioned amount of time at room temperature it should be discarded. Otherwise, it can be returned to the fridge.