Even when some batches turned a little watery, each try added to my research and made my life in the culinary world richer. This DIY minced garlic is now a staple ingredient I add garlic to in everyday meals—like in everything from soups to sauces. Over time, I’ve spent making it multiple times and learned a few tips.
These make the process much easier and less nasty, like mixing it carefully with olive oil for a smooth texture. A single batch not only saves money but also enhances the taste of my dishes. Sharing this feels like writing a short blog post where I can highlight the benefits of this DIY approach. It may seem easier to use ready-made jars. But making it in small jars gives me control over the simple process, freshness, and the joy of creating something that makes me say “wow” every time I use it at home.
From my experience, adding this DIY minced garlic to a few family meals lifted the flavors. I love knowing exactly what goes into every dish I serve.
Benefits of Homemade Minced Garlic
Making homemade minced garlic in olive oil is cheap and gives me full control over what I use. When I make it from fresh garlic bulbs, it stays fresh, strong, and full of bright flavor that beats any jar. From my own cooking, I know even a small batch can change simple meals. I often use it in a fast vinaigrette, stir it into Cháo Trứng Bách Thảo, or mix it into a fresh salad. I’ve also added it to a hot bowl of Vietnamese Macaroni Soup (Súp Nui) right from the fridge. By skipping jars of pre-packed garlic, I know what goes in my mix, and that keeps it healthy, tasty, and safe every time.
Superior Flavor
Unlike store-bought garlic, fresh minced garlic lets me set the taste how I want. The flavor is bold, strong, and adds depth without fake extras. Over time, I’ve learned that when I pick the best garlic bulbs and use extra-virgin olive oil, I get flavor that lifts every dish. I’ve cooked with it in Thịt Kho and Gà kho gừng, and the taste is always rich and true. Even simple steps, like sealing it in a tight jar, keeping it in the fridge, or covering leftover garlic with oil, make it safe and full of flavor for two to three days.
Control Over Ingredients
One big win with homemade garlic is the control I have. I pick the right bulbs, skip fake stuff, and keep it cheap yet fresh. This method saves money while holding on to strength and taste. I use it in many meals, from Bánh bột chiên to Vietnamese Opo Squash Soup Canh Bầu Tôm. It even pairs well with sauces like Nước Chấm or my tests with Thai Seafood Sauce. Each time, my garlic makes food taste better. I know that large food makers often add acid to kill germs, but my home process is simple and clean. Nothing beats making it myself, and I trust that every dish I serve is fresh, safe, and packed with flavor.
How to Make Homemade Minced Garlic in Olive Oil
How to Choose Garlic
When I buy fresh garlic, I always purchase firm, plump garlic bulbs from the grocery store or farmer’s market. I look for bulbs with tight, unblemished skin, since this gives better flavor and storage life. First, I separate and peel the cloves. One trick I love is putting them in a pot with a lid and shaking them vigorously. The peeled cloves come out fast and clean. After that, I mince the peeled garlic cloves. I use a knife for a chunky cut or a food processor for smooth minced garlic.
Mixing Garlic with Olive Oil
Next, I combine garlic with olive oil in a clean, dry container or jar. I always pick extra-virgin olive oil. It helps preserve the garlic and adds flavor. The garlic should stay fully submerged in the oil. Then I seal the container tightly and keep it in the refrigerator immediately. Over time, the flavor starts to develop and intensify. I always remind readers that in the fridge, it must be used within 7 days.
Alternative Method for Longer Storage
Sometimes, I use another method. I toss in a tablespoon of oil and pulse the garlic. I keep scrapping the sides every few pulses until it is processed into a paste or smooth paste consistency. If I want it rustic, I roughly chop the garlic for a chunky consistency. Then I place it in a clean jar, leaving 1 inch space at the top. I pour enough oil to cover the surface and prevent mold. With this method, I can store it for a couple of months in the fridge. For longer use, I freeze little individual portions in ice cube trays, and they last up to 18 months.
Expert Tips
When working with garlic and olive oil, it’s important to keep minced garlic safe. If garlic sits at room temperature, it turns into a breeding ground for anaerobic bacteria. These bacteria can flourish without oxygen and even produce toxins that cause botulism, which the USDA warns about. From my own kitchen time, if I ever feel worried about leftover garlic, I never risk it—I just chuck it. It feels like a price to pay with a small sigh, but staying safe is worth more than saving one small batch.
The safest way of storing garlic is in the fridge. I keep it in a clean, airtight container, often in the crisper. I only store plain garlic for a day or two. If it’s mixed with oil, I trust it for only a couple of days to a week at most. I once made the mistake of leaving it too long, and I was lucky to learn before it could hurt anyone. To make it last more, I use freezing. Small frozen portions keep fresh and healthy for weeks. For an extra safe step, I add apple cider vinegar or another acidic liquid to lower the pH. With pH strips, I check levels before I add it to a vinaigrette or salad.
In commercial operations, garlic is often acidified, treated with heat, and handled with chemistry to kill bacteria before it goes into jars. At home, I keep it simple. I make sure oil is fully pouring over garlic to cover it. I seal the jar tight. And I always toss anything that feels off. Even a professional chef will say the safest way is to use garlic fresh, almost instantly, and never let leftover garlic sit too long.
Quick Safety Tips for Home Cooks:
- Store minced garlic in the fridge and use within a couple of days.
- Keep plain garlic only a day or two.
- Use a clean, airtight container to block air.
- If garlic smells odd, looks watery, or makes you worried, just chuck it.
- Freeze in small portions (like ice cube trays) to extend life.
- Add apple cider vinegar or another acidic liquid to lower the pH.
- Never leave garlic and oil out at room temperature—it is the perfect breeding ground for anaerobic bacteria that produce toxins.
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Homemade Minced Garlic in Olive Oil
Description
Making Homemade Minced Garlic in Olive Oil has become one of my favorite kitchen habits. As a cook, I learned early that store-bought jars of minced garlic lose their punch. Many even carry preservatives that change the flavor. By using fresh garlic bulbs with good extra-virgin olive oil, I keep the potency, freshness, and vibrant flavor that makes every dish shine. I prepare small batches often. This saves me time on busy weeknights while giving me a flavor that jarred garlic cannot match.
From my own cooking, the best part is the control over ingredients. I know exactly what goes in—no additives, no shortcuts—just pure garlic and oil. This makes it healthier, cost-effective, and reliable for quick meals. I use it in stir-fries, pasta, vinaigrettes, and marinades. When stored in an airtight container in the fridge for 2–3 days, it becomes a ready-to-use, safe, and flavorful base. It always transforms simple meals into something special.
Ingredients
Nutrition Facts
Servings 34
Serving Size 1 Tbsp (15 g)
- Amount Per Serving
- Calories 68kcal
- % Daily Value *
- Total Fat 6.39g10%
- Saturated Fat 0.9g5%
- Sodium 210mg9%
- Potassium 33mg1%
- Total Carbohydrate 2.72g1%
- Dietary Fiber 0.17g1%
- Protein 0.52g2%
- Vitamin C 2.57 mg
- Calcium 15 mg
- Iron 0.18 mg
- Vitamin E 1.38 IU
- Vitamin K 3.95 mcg
- Folate 0.25 mcg
- Phosphorus 12.6 mg
- Magnesium 2.06 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Simple Prep: Making minced garlic in olive oil at home is quick and takes only two ingredients—fresh garlic cloves and olive oil.
- Flavor Boost: Freshly minced garlic stored in oil keeps its potency, aroma, and vibrant flavor, much stronger than jarred garlic.
- Storage Tip: Always keep it in an airtight container in the fridge for up to 2–3 days. For longer storage, freeze it in small cubes.
- Safety First: Never store garlic in oil at room temperature, as it may cause botulism. Chilling or freezing is the safest method.
- Versatile Use: Perfect for stir-fries, pasta, soups, vinaigrettes, salads, and marinades. A spoonful saves time in busy cooking.
- Personal Experience: I often prepare small batches ahead of time, and it helps me cook faster while keeping dishes rich and flavorful.
