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Homemade Garlic Oil
Super simple recipe for garlic infused olive oil, perfect for cooking and salads.
Ingredients
- 500 ml olive oil
- 2 bulbs of garlic about 8 cloves
Instructions
- Peel the garlic cloves and heat in the oil to simmering (bubbles appearing round edges of pan) and simmer for 20 minutes.
- Remove from heat and cover and leave to cool completely for 1 hour
- 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 as the oil will solidify.
Notes
I have calculated one serving as being 1 tablespoon of garlic-infused oil.
This oil will keep for up to a month in the fridge. Olive oil goes cloudy and solidifies in the fridge but goes clear again when it comes up to room temperature.
Use this garlic oil in cooking, as a salad dressing, for making a garlic flavoured mayonnaise and other dips too.
Nutrition
Calories: 134kcalCarbohydrates: 1gProtein: 1gFat: 15gSaturated Fat: 2gSodium: 1mgSugar: 1gVitamin C: 1mgCalcium: 1mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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