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Roasted-Garlic Oil

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This homemade roasted garlic oil is a versatile cupboard staple that brings a mellow, savoury depth to your cooking. By gently roasting whole garlic cloves until golden before infusing them in high-quality extra-virgin olive oil, you create a condiment bursting with rich, toasted flavour. It is an effortless way to elevate simple ingredients, providing a gourmet touch to any kitchen.

As a naturally vegan infusion, this aromatic oil is perfect for drizzling over sourdough bruschetta, tossing through silken pasta, or finishing roasted Mediterranean vegetables. While the garlic cloves remain in the jar to look beautiful and continue imparting their scent, use the golden oil itself to add a sophisticated layer of seasoning to your favourite everyday dishes.

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Ingredients for Roasted-Garlic Oil

  • 6 large garlic cloves, peeled, halved

  • 1 tablespoon olive oil

  • 240ml extra-virgin olive oil

How to make Roasted-Garlic Oil

Preheat oven to 177°C. Place garlic cloves and 1 tablespoon olive oil in small ovenproof skillet; stir to coat. Roast in oven until garlic is just golden, shaking pan occasionally, about 15 minutes. Add extra-virgin olive oil; cool in skillet. Transfer oil and garlic to jar. Seal tightly; store in refrigerator up to 2 weeks (keep garlic in oil for flavour and looks, but use only oil in recipes).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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