Read This First — Very Important
Garlic stored in oil can be dangerous if done incorrectly. Fresh garlic is low-acid, and when it’s submerged in oil and kept at room temperature, it can create conditions for botulism, a serious foodborne illness.
The good news? You can preserve garlic in oil safely if you follow the right method. No shortcuts.
The SAFE Ways to Preserve Garlic with Oil
There are two safe options:
- Refrigerated garlic oil (short-term)
- Frozen garlic oil (long-term, years)
Room-temperature storage is not safe.
OPTION 1: Refrigerator Method (Up to 3–4 Weeks)
Ingredients
- Fresh garlic cloves
- Olive oil (or another neutral oil)
- Clean glass jar with lid
Steps
- Peel the garlic cloves.
- Lightly crush or slice them (optional).
- Place garlic in a clean, dry jar.
- Cover completely with oil.
- Seal tightly.
- Store only in the refrigerator.
Shelf Life
- Up to 3–4 weeks
- Discard immediately if you see bubbles, mold, or smell fermentation.
OPTION 2: Freezer Method (Best for YEARS)
This is the safest and longest-lasting method.
Ingredients
- Peeled garlic cloves
- Olive oil
- Freezer-safe jar or silicone tray
Steps
- Peel garlic cloves.
- Blend or finely chop (optional).
- Mix garlic with oil (just enough to coat).
- Transfer to:
- Small freezer jars or
- Ice cube trays (perfect portions).
- Freeze immediately.
Shelf Life
- Up to 1–2 years in the freezer
- Use directly from frozen—no thawing needed.
Why Freezing Is Best
- Stops bacterial growth
- Preserves flavor
- No preservatives needed
- Zero botulism risk when frozen
Extra Safety Tips
- Always use clean tools and jars
- Never store garlic oil at room temperature
- Never “test” old garlic oil by tasting
- Label jars with the date
- When in doubt, throw it out
How to Use Preserved Garlic
- Cooking (soups, sauces, vegetables)
- Roasting
- Stir-fries
- Marinades (cook afterward)
Do not use preserved garlic oil raw unless it has been properly refrigerated and is fresh.
Final Thought
Preserving garlic in oil is fantastic—but only when done with respect for food safety. Freezing is the gold standard if you want it to last for years without risk.
Old traditions are powerful.
Safe traditions are even better.
