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A bowl of mojo de ajo with a jar and limes in the background.
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5 from 10 votes

Mojo de Ajo

This Mexican garlic-infused olive oil is the purest liquid gold for your kitchen. Stir it into pastas, salsas, dips, or just drizzle it on a crusty hunk of bread. All you need is three ingredients!
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Condiment
Cuisine: Mexican
Diet: Vegan, Vegetarian
Servings: 40 (approx)
Calories: 102kcal


  • 8 X 8 inch baking dish



  • Preheat the oven to 325 degrees.
  • Place the garlic in an 8-inch-square glass baking dish and pour the EVOO over it.
  • Place the dish in the hot oven and bake 45 minutes.
  • Add the lime juice and salt and return to the oven for another 20 minutes for the flavors to infuse.
  • Remove the baking dish from the oven and, once the oil has cooled mash the garlic with a fork or potato masher. Pour it all into an air-tight glass jar.
  • The mojo de ajo keeps for at least three months in a refrigerator.


Calories: 102kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg