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Yes, and this is based on experience not expertise. I chopped up 3 or so whole garlic bulbs and put them in a 2/3 inch square bottle with a screw lid. I covered them with olive oil and I left it for about a week. When I went to use it, on opening the oil surged with bubbles as typically with fermentation.
Wiki User
∙ 14y ago
Wiki User
∙ 13y agoI'm assuming that you either want to do this to flavor the oil, or preserve the garlic. If you want to make garlic flavored olive oil, it is best to peel the garlic cloves, cover them with oil and refrigerate for 10 days. After 10 days, remove the garlic. The oil is now ready to use, but it keeps better when it's refridgerated. (Some people put the garlic cloves on a skewer in the oil, just to make them easier to remove). If, however, you're attempting to preserve the garlic, you'd be better off just peeling the cloves, chopping and freezing them in sandwich bags.
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