Garlic Infused Oil

[Guest guest]

I found this recipe for Garlic Oil. Everything I've

ever read indicates you must strain all garlic, herbs,

etc out of oils before storing at room temperature.

If you will be keeping it for quite a while you might

consider storing it in the refrigerator to prevent it

from going rancid. I know some restaurants who serve

garlic oil use Canola oil, not olive oil. Good luck!

 

Roasted Garlic Olive Oil

 

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Yields: 2 liters oil

 

Ingredients:

 

1/2 gallon (2 liters) high quality extra virgin olive

oil

4 whole heads of garlic

Slice the tops off the heads of garlic, drizzle with a

little olive oil, and wrap tightly in aluminum foil.

Bake in 350F (180C) oven for 45 minutes to 1 hour.

Remove from oven and let cool. When cool, squeeze the

garlic out of the 'paper' shells. Add this to the

olive oil in a large saucepan (you can also add the

'paper'). Heat the olive oil (not very hot, but more

than warm) to extract the flavor from the garlic. Let

cool. Letting it steep for a couple of days will

intensify the flavor. Strain through several layers of

cheesecloth or through a tightly woven dish towel.

Using a funnel return the oil to the bottle it was

bought in, or put into a decorative bottle and keep

next to the stove. Tip: save the garlic after you have

strained the oil. It is lovely in sauces, soups, or

just spread on toast.

 

 

 

 

 

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