Some batches turned out a bit watery, but each try taught me something new. Making my own minced garlic became part of my cooking life. I now add it to almost everything—soups, sauces, and stir-fries. Every batch made me love the process more.

I found that mixing it with a little olive oil gives a smooth texture. One small jar saves money and makes every meal taste better. It feels good to share this, like a short story from my kitchen. Store-bought garlic may be easy, but homemade gives me control, freshness, and joy.

Adding my DIY garlic to family meals lifted the flavor every time. I love knowing what goes into each 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:

• Keep minced garlic in the fridge. Use it within two days.
• Plain garlic? Keep it only a day or two.
• Store it in a clean, airtight container to block air.
• If it smells odd, looks wet, or feels off—throw it away.
• Freeze small portions, like in ice cube trays, to make it last longer.
• Add a little apple cider vinegar or lemon juice to make it safer.
• Never leave garlic in oil at room temperature. It can grow bacteria that make toxins.

More Recipes You Might Like