Garlic Oil

This is one that couldn’t be any easier. I use this garlic oil in everything, from frying eggs to salad dressings. Wonderful to start off a basic marinara sauce. It’s great with some dried or fresh herbs sprinkled in, and dipping chunks of crusty bread. Or, even as a finishing drizzle on some hot oven fries. Basically, anything you wish to impart a little extra garlic flavor into!

I like to use a good quality olive oil – don’t go spending a bunch of money on the fancy extra-virgin stuff, though. I just glug it right into a saucepan with a handful of garlic cloves, get them bubbling a bit, then turn down the heat to low to let the flavor infusion happen. Sometimes, if I’m feelin’ frisky, I’ll add a few sprigs of fresh herbs…but it’s not necessary.

Keeps forever (at least a month or so – if it lasts that long!) as well. I just keep it right on the counter with all my other oils, so it’s right at hand when I need it. It also makes a wonderful homemade gift when presented in a pretty oil dispenser with a ribbon! If you’re worried about it spoiling, it also keeps fine in the refrigerator. This is definitely one to have around, guys!

2 Comments

  1. Emma
    Posted April 15, 2015 at 8:29 AM | Permalink

    Homemade garlic-infused oil does NOT keep forever. A cursory Google search will tell you that the FDA recommends that garlic oil be used right away due to the risk of botulism poisoning, and that any leftovers should be refrigerated and used within one week..

    • Posted April 15, 2015 at 10:53 AM | Permalink

      The FDA also recommends that eggs and butter be refrigerated, neither of which I practice. A cursory Google search will also tell you that heat kills any botulism, which is attained by “frying” the garlic in oil for 20 minutes. The garlic cloves are then removed. I’ve been using this oil with no issues for 2 years now. You might run a risk of it going rancid I suppose, but I’ve never had an issue with that either.

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