How cool is it to have garlic oil available at hand? It sure cuts your cooking time because you don't have to sauté the garlic anymore - the oil is already infused with it! Combining two staples is such a great idea. So when I saw this recipe in the July/August edition of Everyday Food Magazine, I immediately wanted to try it.
Oh, and it was great. I used it in several dishes (in fact, I am out already!) and will definitely make more. It was handy, quick, and very flavorful! (Recipes using garlic oil in my next posts!)
What you need:
1 head of garlic
1 cup Extra Virgin Olive Oil
What to do:
Smash and peel the cloves of garlic. Transfer to a medium pot and add the cup of extra virgin olive oil. Heat over medium-low until bubbles form around the garlic, about 3 minutes.
Let cook for 10 minutes, reducing heat to low if garlic begins to brown. Remove from heat and let cool to room temperature.
Tips, Tricks and Tweaks:
1. I would probably double the garlic for my next try - just because we love garlic and end up eating them with the dish.
2. Store in an airtight container and refrigerate. It will last for a week (or two!).
3. Try in dishes where you would normally use sautéed garlic.
4. Not sure about using other types of olive oils - I use EVOO because it is first cold press. A lot of nutrients are lost when olive oils are refined using heat.
5. Use the garlic oil as a salad dressing. Yummy!