Recipe for: Very simple garlic oil - photo 1
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Recipe for: Very simple garlic oil

Spicy Snacks Additions 10 min Easy 34 views ~1.01 PLN * - (0)
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Description

Aromatic garlic oil in a modern Polish version — a quick snack and addition that enhances the flavor of grilled bread, grilled vegetables, grain salads, or roasted potatoes. It is the essence of garlic in golden oil: gently infused, without a burnt aftertaste, with optional fresh parsley or a touch of hot pepper. Perfect when you need a simple summer addition prepared in 10 minutes; it provides a distinct aroma, a nice sheen, and an appetizing color. Served in a bowl at the table, it makes an ordinary piece of bread taste exquisite.

Ingredients Used

Ingredients (6)

Servings:
4
  • Garlic 3 clove (~15 g)
  • Olive oil 120 g
  • 🌿 Spices
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Parsley 0.5 bunch (~15 g)
  • Ground hot pepper 2 g
💰 Estimated dish cost: ~1.01 PLN (0.25 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation

1

Peel the garlic: place the cloves on a cutting board, press down with the flat side of a knife (e.g., chef's knife) and apply firm pressure until the skin cracks — this makes it easier to remove. After peeling, slice the cloves into thin slices (about 1-2 mm). Thin slices release their aroma into the oil evenly and are less likely to burn than finely chopped garlic.

Ingredients: Garlic
Use a cutting board and a sharp knife. If you don't want slices in the final product, you can lightly crush the cloves and remove them after infusion.

Oil infusion

2

Pour the oil into a small saucepan (diameter 14-16 cm or a small pot), add the chopped garlic, and set the heat to low. Gently heat for 5-7 minutes: a smaller, even bubble at the edge and a distinct but not sharp garlic aroma indicate readiness. Do not allow it to boil vigorously or for the garlic to brown — burning will give a bitter taste.

Ingredients: olive oil, Garlic
Use a heavy-bottomed saucepan to distribute the heat evenly. Keep the heat low; if the stove's power is strong, remove the saucepan from the heat for a moment and stir.

Cooling

3

Turn off the heat, remove the pot, and let it sit for 5 minutes to allow the temperature to drop to warm/lukewarm (the oil should be warm, not hot). During this time, the aroma will stabilize, and the risk of burning the garlic will be minimized.

Ingredients: olive oil, Garlic
If you plan to use the oil immediately as a dip for bread, wait at least 5 minutes. Avoid pouring hot oil over cold bread — it's better to serve it slightly warm.

Seasoning

4

Add salt (2 g) and pepper (1 g) to the warm oil. Mix with a teaspoon, taste a little on the spoon, and assess the salt intensity. If you want a spicier flavor, you can add a teaspoon of hot paprika at this stage (optional).

Ingredients: Salt, Black pepper
Use a small spoon or silicone spatula to mix well without splattering the oil.

Cleaning or leaving the garlic

5

If you want clear oil without pieces, strain the oil through a fine sieve or coffee filter directly into the serving dish. If you prefer pieces of garlic in the dip — leave the slices. You can also finely chop the parsley (15 g) and add it at the end for freshness (optional).

Ingredients: Parsley, Garlic
Use a fine sieve or paper filter if you plan to store the oil for a longer time; leftover garlic in the oil speeds up spoilage.

Serving and storing

6

Pour the oil into a small dipping bowl or a clean, sterilized bottle/jar. Serve with warm, crispy bread, grilled vegetables, or as an addition to salads and grains. If storing: seal and place in the refrigerator — the oil will partially solidify, take it out 20-30 minutes before serving to return it to a liquid consistency.

Ingredients: olive oil
Use a clean glass bottle or small jar. For sterilization, pour in boiling water or wash in the dishwasher at a high temperature.

Fun Fact

💡

Garlic-infused oils have been used in Mediterranean kitchens for centuries; in Polish tradition, similar flavored oils were known as an addition to simple dishes and bread, and today they are making a comeback in modern, seasonal variations.

Best for

majówka grillowanie szybka przekąska na imprezę

Tips

🍽️ Serving

Serve the slightly warm oil in a small bowl with added pepper and fresh parsley. Great as a dip for toast, for dipping bread with tomatoes, or as a finishing touch for salads with millet or spelt. If the oil thickens in the fridge, let it warm up to room temperature.

🥡 Storage

Store in the refrigerator for a maximum of 5 days in a tightly sealed, clean container. To extend shelf life, strain out some of the solid garlic remnants — this reduces the risk of oxidation and the development of undesirable flavors. Do not store at room temperature for more than 24 hours.

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