Ingredients
Method
Instructions
- Separate the garlic heads into individual cloves and peel them carefully, ensuring no bruised or damaged spots remain.
- Sterilize a small glass jar and its lid by boiling them in water for 10 minutes, then let them air dry completely.
- Place the peeled raw garlic cloves into the dry, sterilized jar, leaving about an inch of headspace at the top.
- Add the sea salt, dried oregano, and vinegar if using, then pour the olive oil over the cloves until they are completely submerged.
- Tap the jar gently on the counter to release any trapped air bubbles and ensure the oil fills all gaps.
- Seal the jar tightly and store it immediately in the refrigerator to prevent the risk of botulism; use within 2-3 weeks.
Notes
Safety Warning: Raw garlic in oil must be stored in the refrigerator and consumed within 3 weeks to avoid the risk of foodborne illness.
