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!
Garlic Oil
2 cups olive oil
1/2 cup garlic cloves
Place 1/4 olive oil in a saucepan with the garlic cloves. Cook over medium-high heat, until the garlic starts to sizzle and turn golden – mixture should reach at least 180 degrees.
Carefully add the remaining olive oil, and reduce temperature to low. Cook for about 15 minutes. Remove from heat.
Let garlic steep in oil for about 1 hour, then strain garlic from the oil and pour into a air-tight container for storage.
