Chef's Guide: How to Make Garlic Infused Olive Oil

[@judithroque4009]

I’m a nutritionist and the disclaimer is awesome! Pavarotti added a special touch. Thanks for the video.

[@crashwelder5337]

How long does the oil last in the bottle if kept in the refrigerator? How do you preserve the garlic that was used to infuse the oil? And that be put in a mason jar and kept on the refrigerator for future use? If so how long will it last? Also if properly canned will it keep longer in the refrigerator or is it stable in the pantry when properly can? Thank you

[@RandomNest]

Wow! What a dramatic end with that helpful warning... Thanks for sharing.

[@summerwinter2864]

Thank you very much for the very important message at the end of the video, my first thought before watching the video was to just put the garlic in olive oil and let it sit a few days, but my second thought was, let me watch a diy video first. Ur video popped up first, I watched and I'm very thankful, GOD bless you.🙂👍

[@lifeexperiences208]

Exactly my first and second thought too !

[@MrTuutiee]

2 years later mine to😅

[@fro99er2]

this video and very informative warning was awesome, take an thumbs up

[@4seasonsbbq]

Great video my friend. And thanks for the warning. I've made infused oil before just by putting raw garlic in the oil and have never been sick (lucky I guess) but I won't do it anymore. Have a great weekend my friend.

[@ajrob2888]

Good video. FYI Most bacteria that are harmful to humans, not including those bacteria strains that live in hot springs or deep sea hydrothermal vents, (after all, this is just a topic about garlic infused olive oil), will die at 212°F/100°C to 226°F-100°C. Once infused at the proper sterile temperatures, the pil being used can be refrigerated or left out at room temperature. Just wanted to point that out. Thanks for the video.

[@EvilSanta482]

C. Botulinum dies at around 240 - 250F or 115 - 121C so you need to up the heat to sterilize this properly. The smoke point of even EVOO is far higher then that being 374F or 190C on the lower end.The toxin itself will be destroyed at far lower temperatures but spores will just produce more toxin once the conditions are met again. Simmer it at about 250F or 115C for that hour and you'll be fine. Plus you can make a garlic puree out of the roasted garlic that is just heavenly. Keep both in the fridge for maximum safety if you desire but if sterilized right there is no need.

[@triingtimes5267]

Brandon, Thank you for posting this video. I've roasted garlic for year but after seeing your video a couple months ago, I've made multiple batches of garlic paste (I mince the garlic afterwards to a paste, put it in a bell jar and top with olive oil) following your method of making the infused olive oil. I use both in my cooking. Cheers!

[@joanettepallister3900]

Nice that gives me an idea instead of putting the cook garlic on the paper towel just put them on another strainer to drain and the oil from it can be saved thanks 🙏 for your help

[@isaiahdeguzman4269]

loved the Nessun Dorma playing in the background, Pavarotti FTW.

[@liliker3120]

EXCELLENT VIDEO and even more excellent printed warning!!! Thank you for EVERYTHING and for caring enough to tell the truth. God bless you!!!

[@denisabalan5637]

You pretty much saved our lives.. thanks for the warning!

[@GayathriVlogs-000]

Thank you for the video. Thanks for the disclaimer. A needed one.

[@RealMudSkipper]

I'm a physician and LOVE the disclaimer. Bravo!!!

[@AndtherewasJoy13]

I more than appreciate your due diligence here--many thanks! Gonna make a much smaller batch to coat spaghetti squash before roasting with salt and pepper.

[@jennyl3475]

Thank you for educating the public!

[@PurpleBox89]

Fantastic vid!!! Informative, entertaining, nothing drawn out. (And yes, I nearly could smell it! Lol)

[@jujubee7351]

Omg the ending scared the crap out of me , good to know , thank you!

[@chrishood5937]

If the oil is heated to 250 F for no less than 3 min this will sterilize it and kill off any spores

[@Phoen1xChan]

I know you made this a few years ago, but what I take from that information means that the shelf life of the garlic infused oil is the same as the oil used, is that true? Edit: 'Might' to 'made'

[@rickmaldoo4205]

@@Phoen1xChan probably. I know you didn't ask me but he is taking really long to respond

[@danielfaherty491]

i kept a bottle for a month AND LIVED

[@nobodynothing2594]

Daniel Faherty 😳😳👍🏻🥳🤩😘

[@cookingforfools8691]

Yea, the FDA is a bunch of liars. They have abused their power to force a fake vaccine on the world.

[@emantheperson9098]

​@@nobodynothing2594thank you for sharing 😊😊😊

[@endorphin5346]

Thanks for the recipe, but what is the thing that I should put in the refrigerator? The garlic infused oil without the garlic? Or if I wanted to keep the garlic in the oil, that when I should put it in the refrigerator?

[@pla4825]

I love this opera music 😊

[@sonyafly]

Thank you. This would taste so good on grilled or roasted veggies. How long would you keep a bottle that sized in the fridge? Did you really use that within a few days??

[@safiamehemmel8514]

Thanks for the warning ...its really helpful i didn't know

[@Maiasatara]

I was all ready to praise the whole garlic confit cloves as highly preferred to chopped garlic that gets bitter. And Nessun Dorma is a solid win every time. But I have 3 serious questions. Sadly you won’t see them before I’m cooking in an hour. First - if the garlic is removed and the oil is REFRIGERATED is it still only good for 2-4 days? Because it’s a lot of work for a quart (pre peeled garlic has zero flavor so I’m peeling fresh bulbs) and I probably won’t use a quart of garlic oil in 2 weeks let alone 2-4 days. But I AM fine keeping it in fridge. Second: I have watched 25+ videos on making garlic/scallion oil in Asian cooking videos and NOT ONE has warned me to use it in 2-4 days. And they leave the solids IN the oil, put it in a clear glass jar and store it on the counter. Are they all risking their lives (and mine!) every day or are they maybe storing it in the fridge and not showing that? Or does onion negate the garlic/botulism properties? Third is Re: Citric Acid Soaking of Garlic for 24 hours. My cloves would then be 1/4” mince not whole but would the end flavor of the oil be the same? Can I still get a confit if the garlic is chopped? I see other comments asked about refrigeration went unanswered (by creator) so I hope you take this seriously. If I can extend safe use of the oil to 2 weeks in the fridge I’d be quite happy. The garlic we can polish off in one pasta or bread dish. Thank you very much!

[@EvilSanta482]

I know this is a little late to the party...The smoke point of EVOO is at the low end 374 F and can go as high as around 405 F on average. This is more then enough to kill off C. Botulinum that may be present. This is why there was a warning as that stuff is nasty business.The toxin itself that said organism produces is broken down at lower temperature then that but you want to kill the organism itself so it's safe no matter what. Using a candy/frying thermometer to monitor the temperature of the oil, simmer at around 250 - 260 F for that hour and add some cheese cloth to the strainer at the end to get any small pieces out when putting it back into the bottle. If cooked right you could probably leave it in the oil as the C. Botulinum organism would be dead at that point. I prefer to take the newly roasted garlic and make a puree out of it (bonus points if you use some of the new garlic oil) and keep both in the fridge for maximum shelf life. The puree can be used to easily add garlic to any dish with little to no effort required to prep said garlic. Lastly yes it should last far longer then 2-4 days if properly cooked and prepared.

[@anthonysands7260]

@@EvilSanta482 can i just put raw chopped garlic into room temperature olive oil and put it in the fridge for flavour or will i die?

[@EvilSanta482]

@@anthonysands7260 I don't know but personally I wouldn't risk it. The roasted aspect of heating the garlic up to also sterilize it also add a lot of flavor.

[@crashwelder5337]

How long does the oil last in the bottle if kept in the refrigerator? How do you preserve the garlic that was used to infuse the oil? And that be put in a mason jar and kept on the refrigerator for future use? If so how long will it last? Also if properly canned will it keep longer in the refrigerator or is it stable in the pantry when properly can? Thank you

[@Bravadosjebsimbahsm]

Thank you for the disclaimer

[@vaperzen2363]

You get a thumbs up from me for picking Luciano to accompany your video! 👍 Bellissimo!

[@magdelynnmiller5940]

hehe i love the dramatic soundtrack

[@No_Comment87]

Amazing

[@pissaxnissa]

Can you use the left over garlic to make a paste? Or is raw garlic better for that?

[@adamthompson7170]

Can it last longer if you put it in the refrigerator??

[@TastyCara]

The disclaimer ❤️ I didn’t know no of this lol thank you

[@calebd259]

10/10 video.

[@SofiaMmm77]

Appreciate the warning

[@patwarmack678]

Thank you for sharing this information😋

[@MoonlightSonata88]

Awesome video! I will definitely try this and heed the warning

[@youdontknow484]

If you are primarily using the infused oil for cooking do you still have to "fry" the garlic into the oil?

[@selinas5244]

Yes thanks for a great video 🙌👍❤️

[@merius1000]

I know she said To keep it for a couple of days but I have seen videos where they say that it lasts them for a while. ! If we keep it in the fridge will it be okay. ?

[@t42press15]

KZbin GOLD !! literally and figuratively...see that midas hue in the pot brewing up the Luciano Pavarotti notes of Gold ! anddon'tforgetwarningtoreadthisordie

[@oxxomartha]

Thank you for all the tips.

[@ranestorypictures1738]

Thanks for Pavarotti!!!!!

[@heatherpersall1490]

Can we infuse ginger in our oil? Same method?

[@kamikasear]

i really loved the warning

[@alitala2572]

Hi what is the safe temperature of the recipe because I don’t like heating the olive oil specially it’s not a mixture with water

[@1902Anue]

Would adding freshly squeezed lemon into the bottle help prevent it?

[@zakariabk1855]

Heat kills allicine in garlic , is it still effective to use the oil witkout the allicine compound?

[@Roont3]

What if I strain the olive oil (with all garlic removed) into an empty pan and heat until just before it smokes? Would that kill all of the bacteria and let me keep this oil for a long time?

[@jonasschellenberger9267]

no, bacteria dies at 250°F. So it´s not completely safe. The smokepoint of oil is not high enough and can act as an inhibitor for the bacteria to grow its harmful spores. Only the right level of acidity keeps it at bay.

[@EvilSanta482]

@@jonasschellenberger9267 The smoke point of EVOO is at the low end 374 F and can go as high as around 405 F on average. This is more then enough to kill off C. Botulinum that may be present. The toxin itself that said organism produces is broken down at lower temperature then that but you want to kill the organism itself so it's safe no matter what. Using a candy/frying thermometer to monitor the temperature of the oil, simmer at around 250 - 260 F for that hour and add some cheese cloth to the strainer at the end to get any small pieces out when putting it back into the bottle. Take the newly roasted garlic and make a puree out of it (bonus points if you use some of the new garlic oil) and keep both in the fridge for maximum shelf life. The puree can be used to easily add garlic to any dish with little to no effort required to prep said garlic.

[@alinm3634]

good choice of music!

[@bmarsh011]

Thanks

[@andrewilson7538]

Can you freeze the oil infused garlic cloves for longer use?

[@bmarsh011]

I wouldn't freeze oil

[@dindjarin2628]

finally, a perfect ingredient for my ultimate asian kecap manis fried noddle 😘🤏🏻eccelente

[@chinmay6249]

Great video. Thanks!

[@KitJBenn]

Ever thought of writing for Stephen Edwin King? I bet you guys are fun to be around 😁😁?

[@Suavellous]

Probably a stupid question. But can I use the cloves after to make garlic butter to freeze

[@tnishagreene2875]

Thanks!!

[@Hollymacario29]

how long the oil last?

[@Rink03]

LOL 'La Forzo Del Destino' music done by Luciano Pavarotti.... (my bad, its from Turandot, been too long)

[@sonyafly]

Also, I'd like to make a small batch. Do you have a ratio of garlic to oil? Thanks!

[@bobobair]

OMG thanks for the warning

[@stacylangford8015]

If you survive botulin poisoning, you'll never forget it. Thanks for the video!

[@APC0610]

Did you have it?

[@stacylangford8015]

I did. Got it from two pieces of fried chicken. Almost died. Out of work for 35 days, blood coming out of both ends. Food can be good, it can be deadly. Best of life to ya !

[@stacylangford8015]

I did. Got it from two pieces of fried chicken. Almost died. Out of work for 35 days, blood coming out of both ends. Food can be good, it can be deadly. Best of life to ya !

[@stacylangford8015]

I did. Got it from two pieces of fried chicken. Almost died. Out of work for 35 days, blood coming out of both ends. Food can be good, it can be deadly. Best of life to ya !

[@stacylangford8015]

I did. Got it from two pieces of fried chicken. Almost died. Out of work for 35 days, blood coming out of both ends. Food can be good, it can be deadly. Best of life to ya !

[@MegaLIFE111]

Great video by the way!

[@onyinyechijoyce9307]

What will I use garlic oil to do

[@-Athena-29]

Can I just keep roasted garlic and infused oil in one jar ? Or it will ruin the oil?

[@bmarsh011]

Will garlic ruin oil, that is your question?

[@-Athena-29]

@@bmarsh011 Yes 😳

[@Raphsody17]

Wow. That ending credit was scarier than a horror flick. True stories are the most creepiest films.

[@slippinjimmi9303]

what about one week ? i minzed garlic and mixed it with olive oil.... is this still okay to eat after one week ?

[@lalalajuice]

Will I die now? I did this and left the oil and garlic in the owen turned off to cool and i forgot about it. It was in there for 18 hours. Now i put it in the fridge. Is it ruined?

[@bmarsh011]

When in doubt, throw it out

[@nope5462]

Well shit, glad I didn’t do what your warning label said not to do! Thanks for this

[@Bazza5000]

Which warning? Not to pour the oil back in hot?

[@MegaLIFE111]

How long do you heat the ingredients for?

[@jonathandorsey2993]

Thanks

[@californyaeh]

Thanks for the warning... ⚠️

[@rexiejohnferrer1337]

Why the garlic seperated from the oil?

[@seminolesach2278]

Wow glad I watched this video! But now I’m afraid I’m going to screw it up and poison myself 😣

[@alifaqi6674]

thank you

[@random95725]

How long can I keep the roasted garlic cloves for?

[@faliciadaniels8538]

Music is a bit much, but good video.

[@bmarsh011]

Thanks for the commentary

[@GraysonVoisinet]

But not if the garlic has been cooked. Cooked garlic should be fine if you just leave them mixed together in the infused oil and refrigerated.

[@Meg_Lovegood]

Why on earth would you remove it?

[@theshadowhand8204]

CAESAAAAAAAAAAAR

[@CatchLightAnne]

Why show a recipe for a seasoned olive oil and then acknowledge it only lasts 2-4 days? Why not answer any of the questions below?

[@geostigma3120]

I need that really garlicky infused oil. Idk why I use a whole garlic yet they don’t even taste garlicky. Sigh

[@bmarsh011]

Guess you did it wrong then 🤷🏼‍♂️

[@geostigma3120]

@@bmarsh011 not this. Just some recipes I did back then that required garlic and oil. Idk maybe there’s such a thing as “stronger” garlic. 🤷🏼‍♀️

[@margauxtrautman8883]

Dang lmao that warning made me not even want to try to make it I might accidentally mess up and kill myself

[@DiamondsRexpensive]

3:33 Haha read this or dle 😂😂😂

[@Sandrodziej]

I want pizza now

[@pompommania]

Letme guess, you need oilve oil and garlic 🤗

[@TheRoomankhalid]

You are teaching garlic making but you music is Italian music why

[@robinmckinney1264]

BRRRRRAVVVO !!!!!!

[@MalaysiaAmadiwochi]

An hour…..?

[@four-x-trading5606]

i would have roasted them in the oven first :)

[@prashantpatel3835]

Wow..with the medical, scintific safety information !!!

[@md59091]

😁🎶🎵🎶🎵🎶

[@jonasschellenberger9267]

I don't think this is completely safe. The bacteria dies at 250°F/121°C, since we can't achieve these temperatures in the kitchen, we're never safe. You can only lower the rate of bacteria multiplication by lowering the temperature whilst storing and increasing the level of acidity.

[@royalecrafts6252]

Oven goes to 250celcius

[@AndtherewasJoy13]

I more than appreciate your due diligence here--many thanks! Gonna make a much smaller batch to coat spaghetti squash before roasting with salt and pepper.