Can You Ferment Garlic in Olive Oil?

Have you ever been tempted to buy garlic-infused oils in a grocery store or specialty food store?

Maybe you wondered if you could just ferment garlic on your own to save money and add new flavors to your pantry since they tend to be pricey.

Can you use garlic in olive oil to ferment it?

The short answer is yes, that’s right. It is a catch that doing so is not always safe.

Yes! Simply slice the bulb of garlic and place them in a jar or crockpot with your desired oil. 

Heat the jar or crock pot over medium heat until hot, cover, and let sit overnight at room temperature. 

This method may yield results similar to those produced by canning.

Is It Possible For Garlic To Ferment in Olive Oil?

For garlic to ferment in olive oil, three factors need to be present: natural sugars in garlic, natural bacteria that live on the garlic surface, and an environment lacking oxygen.

Garlic is similar to other fruits and vegetables in that it contains natural sugars.

When the olive oil and garlic are placed in a jar which is then sealed, certain bacteria will convert sugars into acid in the process of fermentation.

Is it Safe to Keep Garlic in Olive Oil?

The bacterium that lives in the ground is contained in garlic heads. It is not possible to clean the garlic completely to get rid of the bacterium.

The bacteria don’t cause any harm when they are in an oxygen-rich environment. It is not necessary to throw away all of your garlic cloves.

If there is no oxygen, the bacteria tend to grow and become hazardous.

When you ferment garlic in olive oil, it’s best to put the lid on the bottle and close it, because it creates an anaerobic environment.

There is no oxygen in this environment, which makes it perfect for the growth of these spores.

If it is kept at room temperature, the garlic becomes even more toxic. If you place the bottle in a warm environment, you are promoting the growth of bacteria.

Olive oil isn’t very acidic, which makes the environment more favorable for hazardous bacteria to grow.

There is a risk of botulism poisoning if you eat garlic or use the oil. Blurred sight, dilated pupils, muscle spasms, and even facial paralysis are some of the indicators of poisoning.

It doesn’t reverse the damage when there is a medication to prevent the bacteria from causing further harm.

The whole thing sounds frightening. And it is true. If you just bought the garlic, you should keep it in the pantry.

Commercial products have ingredients that can be used to prevent bacterial growth. The environment in which garlic is kept in the fridge isn’t suitable for the bacteria.

It is a good idea to eat it immediately or at least within a week. It is very risky to ferment garlic or any other vegetable in olive oil at home.

If you want to try it, you can cook the garlic first before storing it in oil.

Adding acid and heat to the mix will kill off the spores and make it less likely that the dangerous bacteria will spread.

You should keep it in the fridge after you prepare it. The cold temperature makes for an unfavorable environment for these bacteria.

If you want to use fresh garlic instead of mixing it with olive oil, be sure to eat it immediately and don’t wait a few days before using it.

It’s possible to use garlic powder instead of fresh garlic.

What Is The Taste Of Fermented Garlic?

There is a butter-like flavor to the garlic when it is stored correctly. The texture is very similar to JELL-O, which is softer than unfermented garlic.

It does not have the garlic aftertaste that many people don’t like. Even though they don’t like eating garlic, they might like the garlic that ferments.

Even if it is not stored correctly, the taste and smell of garlic will be the same. There is no way to know if the oil has been affected by the bacteria.

It is important to store garlic in a fridge for a few days, use a store-bought product, and be careful with it.

Conclusion

It is important to be aware of the risk of botulism since you can ferment garlic in olive oil at home.

It’s important to take certain steps if you’re preparing it yourself at home because commercially made versions have been specially treated to prevent any sort of contamination.

Adding acid to the garlic, cooking it down, and storing it in the fridge are some of the things you can do to make a product that is safe to eat.