Garlic Oil

Garlic oil is a flavoring derived from garlic. It is typically made by infusing garlic into a neutral oil, such as soybean or canola oil, or by extracting oil directly from garlic. The process captures the pungent aroma and taste of garlic in a more stable and versatile form.

Garlic oil is used to impart a garlic flavor to foods without the texture or moisture of fresh garlic. Manufacturers add it to a wide variety of products, including salad dressings, sauces, marinades, processed meats, and snacks. Its concentrated flavor makes it an efficient way to add garlic notes to recipes.

Garlic oil is generally recognized as safe (GRAS) by the FDA for use as a flavoring. Regulatory bodies like JECFA have evaluated garlic and its derivatives, but specific evaluations for garlic oil may vary. At typical consumption levels found in food, garlic oil is not associated with adverse health effects. Research into the health benefits of garlic, including its compounds found in garlic oil, is ongoing, but no definitive health claims are made by regulatory agencies.