Homemade garlic oil – mild and delicious, and perfect for pizza, pitta, bread, pasta, salads, tarts and meat dishes.
Homemade garlic oil takes no time at all to make.
Simmering the garlic in the oil for just under 5 minutes makes it mild and mellow in flavour, and takes away the sharp, bitter edge that raw garlic has. With this recipe you will therefore get a mild garlic oil.
If you prefer a sharper flavour in the oil, you can skip cooking the garlic in it. Instead, heat the oil to just under 90°C, pour it over the garlic and blend as soon as the oil has cooled a little.
I would always recommend letting it cool before blending, so you don’t hurt yourself on the hot oil.
Garlic oil works as an accompaniment to all sorts of dishes – pizza, pasta and tarts – and as a dip for bread, meat and potatoes.
How long does garlic oil keep?
Garlic oil should always be kept in the fridge.
When we have guests I make the full quantity as described in the recipe, but if it’s just for my husband and me, I make 1/2 quantity, which lasts us a couple of days.
I keep my garlic oil in the fridge for 2-4 days.
It will keep longer, but as with other vegetables stored in oil for an extended period, there is a small risk of botulism.
How you choose to approach that is up to you. I’m unfortunately not an expert in this area, so I would recommend looking up information on the subject yourself online.
Since garlic oil is so easy to make, I would always rather make a fresh batch than store a larger quantity for several weeks.
Garlic oil
Ingredients
- 200 ml neutral-flavoured oil – I use sunflower
- 15 cloves garlic, peeled
- Salt
Method
- Put the oil, garlic and a good pinch of salt in a saucepan and heat until it reaches about 100°C.
- Let the garlic simmer in the oil for about 5 minutes, then turn off the heat and let the oil cool thoroughly with the garlic still in it.*The garlic must not brown – if it starts turning golden, take the pan off the heat and simply let it cool.
- Pour everything into a mini chopper and blend until the garlic is thoroughly puréed. Season to taste with salt.
- Store the oil in the fridge. *See the introduction for how long it keeps.
Nutrition
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