Garlic is a popular ingredient used in many savory dishes. It adds a wonderful aromatic flavor and can be used in its raw form or cooked into dishes. A common way to prepare garlic is to cook it briefly in oil, which mellows its pungent flavor and brings out its sweetness. This method produces a soft, spreadable garlic confit that can be stored in the fridge for later use. But how long will cooked garlic in oil actually last in the fridge before going bad? Here is a comprehensive guide to maximizing the shelf life of cooked garlic in oil.
How Long Does Raw Garlic Last?
Before diving into how long cooked garlic lasts, it helps to understand the shelf life of raw garlic. An unpeeled head of garlic can last for up to 2-3 months when stored in a cool, dark place with plenty of air circulation. Once peeled, raw garlic cloves will last up to 2 weeks in the fridge when stored in an airtight container. Peeled garlic cloves may start sprouting if left at room temperature. The sprouts themselves are still okay to eat, but they signal that the garlic is past its prime in terms of flavor and quality. Garlic’s shelf life is shortened once exposed to air, so peeled cloves will degrade faster than unpeeled bulbs.
How to Store Cooked Garlic in Oil
When garlic is cooked briefly in oil, it becomes very perishable and must be stored properly to maximize its shelf life. Here are some tips on storing cooked garlic oil:
– Store in an airtight glass or plastic container, or a resealable plastic bag with all the air pressed out. Air exposure causes it to spoil faster.
– Refrigerate immediately after making, do not leave at room temperature. Refrigeration is critical for safety.
– Make sure the garlic is fully submerged in oil. The oil helps prevent bacterial growth.
– Use a clean utensil each time to remove the garlic. Don’t introduce new bacteria.
– Throw away if you see any mold or yeast growth. This signals spoilage.
Following these steps closely will help extend the shelf life of your precious garlic oil confit.
How Long Does Cooked Garlic in Oil Last in the Fridge?
With proper storage methods, cooked garlic submerged in oil will last between 1-2 weeks in the refrigerator.
Here are some signs that your stored garlic oil has gone bad and should be discarded:
– Strong, unpleasant garlicky odor, versus a mellow, sweet aroma when fresh
– Soft or mushy garlic cloves, versus firm when fresh
– Mold or yeast growth visible on the garlic or oil
– Bubbles or frothiness in the oil
– Cloudy, darkened oil that may smell rancid
Factors That Shorten Shelf Life
Certain factors can shorten the shelf life of cooked garlic stored in oil:
– Exposure to air shortens shelf life. Make sure garlic is fully submerged.
– Higher temperature encourages bacteria growth. Refrigerate promptly.
– Introducing bacteria via dirty utensils or hands. Use clean tools and hands.
– Acidic ingredients like vinegar or lemon juice can cause chemical reactions. Avoid mixing.
– Damaged or bruised garlic may spoil faster than intact cloves. Inspect cloves before cooking.
Factors That Extend Shelf Life
You can maximize the shelf life of cooked garlic in oil by:
– Using high quality, fresh garlic cloves to start. Older or damaged garlic has shorter shelf life.
– Heating the oil adequately to at least 140°F when cooking the garlic to reduce bacteria.
– Letting the garlic cool fully before refrigerating. Don’t introduce heat into the fridge.
– Submerging garlic fully in the oil with minimal air exposure.
– Using a clean, sterile container that can be sealed airtight.
– Checking periodically and discarding at first signs of spoilage.
Can Refrigerated Garlic Oil Be Frozen?
Yes, garlic confit oil can be frozen to extend its shelf life even longer than refrigeration. Transfer the sealed container of cooked garlic in oil to an airtight freezer bag or freezer-safe container. Make sure to press out any excess air before sealing. Frozen, the garlic oil should last 6-8 months in the freezer before quality degradation.
To thaw, place the frozen garlic oil container in the refrigerator overnight before opening to prevent risk of burns. The oil will become solid when frozen – run a clean knife around the edges before prying open the lid. Thawed garlic oil should retain its softened texture and sweet mellowed garlic flavor. Discard if you notice any signs of spoilage.
Safety Tips for Storing Garlic in Oil
It’s important to follow proper food safety guidelines when preparing and storing garlic in oil, as the moist environment with a lack of acidity can lead to botulism risk if handled improperly. Here are some key safety tips:
– Refrigerate garlic in oil immediately, do not leave at room temperature
– Cook garlic before adding to oil, at least 140°F for safety
– Allow garlic to cool before refrigerating, don’t put hot oil straight into fridge
– Only store up to 2 weeks in fridge, 1-2 days at room temperature
– Do not store at room temperature in oil infused with fresh herbs like parsley or basil due to botulism risk
– Discard if you see any signs of spoilage or contamination
– Do not store homemade garlic in oil at room temperature, unlike commercially prepared products
– When in doubt, throw it out! Don’t take risks with home food preservation.
Uses for Cooked Garlic in Oil
Preparing batches of cooked garlic in oil provides a handy flavor booster to have on hand in the fridge. Here are some delicious ways to use it:
– Spread on bread instead of raw garlic for added flavor with no harsh bite
– Toss with hot pasta, roasted veggies or potatoes as a quick sauce
– Stir into soups, stews or grains for instant garlic aroma
– Use as a gourmet topping on pizza, flatbreads, bruschetta or crostini
– Add to salad dressings or marinades for a touch of garlic
– Spread on chicken, fish or steak before cooking
– Mix into mashed potatoes or hummus for a flavor boost
– Use in pesto or tapenades in place of raw garlic
The uses are endless! Having cooked garlic oil on hand gives you a jumpstart on infusing garlicky goodness into recipes.
Conclusion
Properly stored cooked garlic in oil will last 1-2 weeks in the refrigerator, or 6-8 months in the freezer. For safety, it’s critical to refrigerate it promptly after making and keep it fully submerged in the oil. Check for signs of spoilage like changes in texture, smell or bubbles in the oil before consuming. Discard at the first hint of anything off. Following sound food safety practices will help you avoid any risks associated with botulism and store your precious garlic confit for maximum freshness. With its mellow, sweet flavor and paste-like texture, cooked garlic in oil is a versatile pantry item to have on hand.