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How to soften garlic in olive oil on the stove top





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  1. I would roast it using all the same ingredients but much less oil (unless you need that much flavored oil for your recipe), and would also roast the garlic cloves whole and unpeeled -- they will smoosh out of their skins easily once roasted.

    1. Turn the heat down sooner... and lower.

      1. try 10 -15 minutes. then just turn off the heat and let cool in the oil.

        1 Reply
        1. re: jaykayen

          If 10-15 minutes aren't enough, you can always turn the heat on again for a few minutes and cook the cloves a little more.

        2. You have the heat too high and are essentially frying the garlic.
          I'd leave the cloves whole, use a very small sauce pan (1qt) and only let the oil "bubble" for a minute or 2 over medium heat. Then turn off the burner and let the garlic sit in the hot oil so that the residual heat sofens it. This will help prevent the garlic from browning.

          1. It would be easier to roast a whole bulb of garlic, drizzled with olive oil, wrapped in foil and placed in the oven at 400 degrees for 15 mins and then use the softened garlic mashed on your roast. Then you have the rest of the cloves to use in a variety of ways...dips, marinades, salad dressing, on vegetables, etc.

            1 Reply
            1. re: HillJ

              Agreed, except I've never known a whole head of garlic to roast to appropriate softness in 15 minutes. It usually takes about 40-50 minutes. You can roast several heads at once, mash it up, and freeze what you don't need in small 2 Tbsp. increments.