Garlic in olive oil: canning saves time in the kitchen – 03/19/2023 – Food

Garlic in olive oil: canning saves time in the kitchen – 03/19/2023 – Food


We can learn one thing from gastronomy reality shows: kitchen is organization. Even if you’re not a professional chef, using some of the tricks they teach you can save you a lot of work.

This is the case with canned garlic in olive oil, which can be made in 30 minutes, lasts for weeks in the fridge and frees those who cook at home from the thankless task of peeling and chopping every meal. On his YouTube channel, former Masterchef Mohamad Hindi teaches how to do it.


Time: 30 minutes


  • 3 heads of garlic
  • Olive oil to taste
  • Salt and spices to taste


  • Loosen the garlic cloves from the head and place them in a sturdy plastic container. Cover the container and shake vigorously until most of the skins come off the garlic cloves. Discard the shells and, along with them, that little part that attaches the tooth to the head – cut them with the help of a knife.
  • Blend the unpeeled garlic in the processor, according to your taste: if you prefer a more chunky seasoning, a few seconds are enough; if you prefer small pieces, process longer. At the end of this process, add a generous pinch of salt.
  • To the processed garlic, add olive oil. The amount is also to taste: if you prefer a more concentrated seasoning, add just enough to cover the mixture; if you prefer more fluid, add more oil. Mix well and reserve in an airtight glass pot – which is very important for the preparation to really last, without spoiling.
  • Other seasonings, such as pepper and herbs, are also welcome in this preserve. But remember: it will be the basis of all your recipes, so don’t overdo it.


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