Garlic oil is made by steam distilling or macerating fresh cloves in oil. This process captures sulfur compounds like allicin, diallyl disulfide, and ajoene. These give garlic its smell and activity. Unlike aged garlic extract, an aqueous prep with a different makeup, this oil is not standardized to allicin. It usually comes in softgels.
People take garlic oil to help maintain healthy blood pressure and cholesterol that are already in the normal range. They also use it for immune defense during cold months. The oil base can be easier on the stomach than raw cloves. Still, garlic breath and mild gut upset happen. Take it with a fat containing meal to improve uptake.
Dosing depends on the specific product. Follow the label. A common schedule is once or twice a day with food. Caution is needed with anticoagulant or antiplatelet drugs like warfarin, aspirin, or clopidogrel, since garlic oil can increase bleeding risk. It may also lower blood pressure, so anyone on blood pressure medication should monitor closely. Stop taking it at least two weeks before any planned surgery.