Oil infused with garlic flavor, either by slowly cooking garlic in oil or through cold infusion. Used as a flavoring base for cooking or as a finishing oil.
From Old English 'garleac' (spear leek) and Latin 'oleum' (oil). Garlic oil has been a fundamental preparation in Mediterranean cooking for centuries, particularly in Italian and Spanish cuisines.
Garlic oil must be made carefully because garlic in oil can create perfect conditions for botulism if not properly acidified or refrigerated! The key is either using it immediately, adding acid like vinegar, or storing it refrigerated for no more than a week.
Complete word intelligence in one call. Free tier — 50 lookups/day.