‘Tis the season … for viral illnesses! But don’t fret—I have the perfect homemade solution: My Anti-Viral Garlic Infused Olive Oil!
Just as the name suggests, it’s infused with herbs and spices known to contain anti-viral compounds. Plus, it’s absolutely delicious!
So, what ingredients provide the anti-viral benefits in this garlic infused olive oil? Let’s take a look!
First, this recipe calls for eight to 10 cloves of garlic. And as you may recall, garlic contains anti-microbial properties.
According to a 2020 review, garlic and its active organosulfur compounds displayed anti-viral activity against multiple viral strains in humans, animals, and plants. [1] Specifically, the garlic inhibited entry of the virus into the hosts’ cells.
Meanwhile, this garlic infused olive oil also contains fresh ginger, which has also been shown to display anti-viral potential.
According to a 2013 study, fresh ginger inhibited plaque formation of human respiratory syncytial virus. Researchers found that consuming 300 ?g/ml of fresh ginger decreased plaque counts by over 80 percent. [2]
Moreover, consuming the ginger before viral exposure was found to reduce plaque counts by an astonishing 87.1 percent!
Finally, this garlic infused olive oil features powerful anti-viral herbs. For example, the oregano has been shown to help shorten the duration of viral illnesses such as the common cold and the flu and even decrease the severity of symptoms associated with these illnesses. [3]
Meanwhile, rosemary has been shown to be effective against the virus that causes cold sores. [4]
As you can see, this anti-viral garlic infused olive oil contains show powerful properties. But it’s also delicious to use for cooking and with your meals. So, let’s dive into the recipe!
Anti-Viral Garlic Infused Olive Oil
Makes: 1 cup
Time: 10 minutes (+ 2 hours cooling)
Ingredients
8-10 garlic cloves
One 1-inch knob ginger, sliced
2 sprigs fresh rosemary
2 sprigs fresh oregano
1 tablespoon fennel seeds
1 cup extra virgin olive oil
Directions
1. With a mortar and pestle, crush garlic, ginger, rosemary, oregano, and fennel seeds.
2. In a small saucepan, combine all ingredients over low heat on the smallest burner. Simmer 10 minutes. Do not boil.
3. Remove mixture from heat and cover. Let sit 2 to 4 hours.
4. Strain solids through a strainer.
5. Strain oil a second time through a fine mesh strainer into a bottle.
6. Drizzle on everything. Store in refrigerator for up to 2 weeks.
