Author Notes: How many times do you peel, mince, crush or slice garlic to cook in olive oil? And how many times do you have to take the garlic out before continuing the recipe? Well garlic and I are together almost everytime I cook. So I decided to make life simple and make my own Garlic Infused Olive Oil and have it handy for all the recipes that call for garlic. The bottle goes down pretty quickly, I assure you, and without the hassle of dealing with garlic all the time. - Maria Teresa Jorge
Serves 1 standard 750ml bottle
- 750 milliliters Extra Virgin Olive Oil
- 1 garlic head
- Remove the external dry and papery skin of a garlic head but leave the fresher skin that holds the garlic head together. With a sharp knife on a cutting board slice the garlic head horizontally.
- Put the 2 garlic halves in a pan, add the olive oil (use the same quality as you use for cooking) and put over medium heat. As soon as the olive oil starts to sizzle, remove from the heat and let infuse until it's completely cold. The garlic will still be white at this point but the heat of the oil will eventually turn the garlic gold.
- As soon as the olive oil is cold, strain it into a bottle using a funnel. Discard the galic. Use everytime your recipes call for olive oil and garlic.
- Note 1: Don't be tempted by leaving the olive oil and garlic more time over the heat, the garlic will cook too much and leave a bitter after taste. When the oil is cold your garlic will be all golden.
- Note 2: Don't add herbs to this infusion because not always does the recipe call for the same herbs. If you want, make several infusions like garlic and rosemary, garlic and bay leaf but don't mix everything together because you will find yourself using garlic and rosemary when it calls for garlic and thyme.
- Note 3: As the olive oil will be the same colour as the normal olive oil I advise you to put a label on the bottle.
- This recipe was entered in the contest for Your Best Edible Gift