Garlic Infused Olive Oil Recipes
GARLIC-INFUSED OLIVE OIL
Provided by Pam - For the Love of Cooking / Original from Epicurious
Categories Condiment
Time 35m
Number Of Ingredients 2
Steps:
- Place the olive oil in a small saucepan with the four garlic cloves and slowly heat the olive oil on low, making sure to watch it carefully after 15 minutes, so the garlic cloves don't burn.
- Simmer for 30-35 minutes, or until the garlic cloves are light golden brown.
- Remove from the heat and smash the garlic cloves lightly with the back of a spoon.
- Let the olive oil cool with the smashed garlic cloves for another 30 minutes.
- Strain the garlic-infused olive oil through a fine sieve before funneling it into a small oil dispenser.
- The garlic-infused flavored oil can be stored in an airtight container, refrigerated, for up to 1 month. Enjoy!
ROSEMARY GARLIC INFUSED OLIVE OIL
Oil infusions make delicious cooking a snap! Add infused oils in place of plain oils for cooking or drizzle over salad.
Provided by Krystal
Categories 100+ Everyday Cooking Recipes
Time P7DT5m
Yield 24
Number Of Ingredients 3
Steps:
- Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 0.1 g, Fat 14 g, SaturatedFat 2 g, Sodium 0.1 mg
GARLIC OIL
This garlic-infused olive oil adds a kick to marinades and dressings and is perfect as a simple dip for warm bread.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 2
Steps:
- Smash and peel cloves of garlic. Transfer to a medium pot, add olive oil, and heat over medium-low until bubbles form around garlic, 3 minutes. Let cook 10 minutes, reducing heat to low if garlic begins to brown. Remove from heat and let cool to room temperature, 45 minutes.
Nutrition Facts : Calories 258 g, Fat 28 g
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- Have ready a glass storage bottle, container or jar with an airtight lid. Rinse with boiling water and dry thoroughly; set aside.
- Pour oil in a small sized non-reactive pot and heat over low heat just until just warm to the touch, then remove from heat. It is important not to overheat the oil as its flavor and integrity will degrade. No need to use a thermometer, just go by touch and only heat the oil until it is warm, not hot.
- For a more subtle garlic flavor, leave the cloves whole; for more potent garlic flavor halve the cloves Add garlic to oil, off the heat, and allow to sit for about 2 hours. Strain into the clean jar, making sure to remove all of the garlic pieces; we like to line a fine wire-meshed strainer with cheesecloth to catch any garlic pieces. Seal jars and store in refrigerator, using within 3 days, or freeze for up to 3 months for safety (see headnote and TIPS below).
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