Garlic Infused Avocado Oil

Name: Garlic Infused Avocado Oil
Prep time: 10 min
Total time: 10 min
Yield: 33
Ingredients: 1 bottle of Primal Kitchen Avocado Oil; Fresh herbs (we used rosemary); 1 bulb garlic, cloves peeled; 2 cups white distilled vinegar

October 24, 2023

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If you’re looking for a fun, purposeful craft idea or a gift that comes from the heart, consider making your own infused cooking oil. Since nearly everyone uses cooking oil when they prep a pan or bake a dish, it’s an amazingly practical gift—plus, an aesthetically pleasing bottle or mason jar of infused oil looks lovely placed on your kitchen countertop or in a rotating rack of spices and oils. As a bonus, infused oils are simple to make at home using basic ingredients and kitchen tools you likely already have.

Avocado oil is pretty perfect on its own: neutral tasting, easy to cook with at high heat (500°F+), and a source of good fats we love. Pair it with other ingredients like garlic or lemon, for example, and it takes this beautiful oil to a whole new level. This easy DIY recipe for garlic infused oil is made with our premium, rigorously tested Avocado Oil for a gourmet-quality gift or home pantry staple everyone will eat up.

Garlic Infused Avocado Oil

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

25-30 minutes

Calories

135

Infused oils make a great gift or a pretty addition to your countertop display. This simple DIY garlic-infused oil recipe is made with our premium Avocado Oil, which has a neutral flavor and can stand the heat. Drizzle it on salads, dunk ciabatta bread, mix into pasta dishes, or poach your favorite fish.

Ingredients

1 bottle of Primal Kitchen Avocado Oil
Fresh herbs (we used rosemary)
1 bulb garlic, cloves peeled
2 cups white distilled vinegar

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Directions

Sterilize your mason jars in boiling water for 15 minutes.
In the meantime, Rinse and dry your herbs. Separate garlic cloves and peel the skin off. Lightly crush the garlic cloves with a chef’s knife or your palm.
In a pot over medium-high heat, add the vinegar. Heat vinegar to near boiling, about 190ºF.
Pour the hot vinegar over your fresh ingredients. Cover the ingredients with a clean kitchen towel and allow to cool. Place your herbs and garlic in the sterilized jar when cool.
Pour the avocado oil into a large pot and place on a burner turned to medium-high. Heat oil until it reaches 180ºF.
Pour oil into the sterilized jar, on top of your herbs. Seal the top of your jar and allow the oil to cool.
Store oil in the refrigerator after it cools. Oil should keep for up to one month in the refrigerator. If refrigerated oil appears cloudy, allow it to come to room temperature before using.

Recipe Note

Nutritional information calculated using Cronometer.
Don’t have fresh herbs? If you substitute dry ones, skip the vinegar step and put the herbs right into your sterilized jar. Store your infused oil in a cool, dry place for up to one month.