Mince the garlic cloves. Add them to the olive oil in a pan. Gently heat the oil over low heat.
When the oil starts bubbling, add salt. Continue to heat for 7 minutes.
Once it cools down, pour into the sterilized jar to store. Adding red chili pepper makes red chili-infused garlic oil.
The oil keeps for up to one month. If you make garlic oil in large quantities, you may also freeze it.
For those who like to make in large quantities, try to use 10 cloves, 200 ml oil and 1 tablespoon salt.
A food processor minces garlic fine, but it's recommended to use a knife (to keep oil from getting opaque) even though it may be troublesome.
Story Behind this Recipe
I learned through numerous searches about garlic that it has immune-boosting properties. I have used homemade garlic oil for years and was surprised to learn that recent studies suggest it might be effective in cancer prevention. I modified the recipe introduced in an educational TV program.
One recent study in the U.S. found that the diallyl trisulfide found in garlic has a potent preventive effect against some types of cancer (garlic is top among foods in this regard).