oilgarlic

Oilgarlic is a culinary ingredient consisting of garlic-flavored oil. It is made by infusing a base oil with garlic, typically olive oil, canola, grapeseed, or a neutral oil. Production methods include hot infusion, where garlic is warmed with the oil and then strained, and cold infusion, where peeled garlic steeps in oil for several days before filtering. A variant is roasted garlic oil, which uses roasted garlic for a sweeter, more mellow note.

Oilgarlic is used to impart garlic aroma and taste without solid pieces. It is common for sautéing, finishing dishes, drizzling over vegetables or bread, and as a component in dressings or marinades. Flavor strength depends on garlic type, oil, and duration of infusion.

Safety and storage: garlic-in-oil mixtures can support botulism if kept at room temperature. For home use, oilgarlic should be refrigerated and used within a short period, typically one to two weeks; freezing can extend shelf life. Some producers further preserve or acidify products to reduce risk. When making at home, clean equipment and proper sanitation are advised.

Nutrition and regulation: the oil contributes the fat of the base oil and garlic-derived compounds; the amount of garlic solids depends on whether they remain in the final product. There is no universal standard labeling, and guidance on safe storage varies by country.