I always use olive oil in my cooking and as garlic appears in a great many of my recipes as well it seems only fitting to make my own garlic oil. Infused oils are available in lots of super markets but why buy it when you can make your own homemade garlic oil instead.
If you start with flavouring in the oil itself it saves that extra bit of effort in peeling and chopping garlic if you just want a bit of garlicy flavour in a recipe. I love using this oil as a basis for almost any savoury dish and I just love using it for simple fried eggs.
Use it as a salad dressing too of course and it’s just perfect for making a homemade garlicy mayonnaise.
There was a lot of talk about botulism with using garlic in oils but as long as you remove the garlic and don’t have it hanging about in the finished oil it is safe to use.
I heat my oil with the peeled garlic and simmer for 20 minutes and then set aside to cool completely with a lid on the pan to keep in all that flavour. Then I simply strain out the garlic and pour the oil into a sterilised bottle and it’s ready to use.
You can add all sorts of other herbs in here too if you like. A real favourite of mine is rosemary and garlic oil.
- 500ml/1 pint olive oil
- 1 bulb of garlic (about 8 cloves)
- Peel the garlic cloves and heat in the oiol to simmering (bubbles appearing round edges of pan) and simmer for 20 minutes.
- Remove from heat and cover and leave to cool completely
- Strain out the garlic using a sieve.
- Pour into a sterilised bottle and pop on the lid.
- Will keep for up to a month in the fridge but remove for 30 minutes before using.