Garlic olive oil: Difference between revisions
From Cookipedia
No edit summary |
No edit summary |
||
| Line 21: | Line 21: | ||
}} | }} | ||
</div> | </div> | ||
I have been making this for many years now without any problems, however, I would advise proceeding with plenty of caution and most definitely advise that you read the '''[[Talk:Garlic_olive_oil|notes on | I have been making this for many years now without any problems, however, I would advise proceeding with plenty of caution and most definitely advise that you read the '''[[Talk:Garlic_olive_oil|notes on homemade garlic olive oil and botulism]]''' before you even consider making your own. | ||
I leave these notes purely as a personal aide-memoir for my future batches. | I leave these notes purely as a personal aide-memoir for my future batches. | ||
| Line 32: | Line 32: | ||
* Add the oil to a very large pan, complete with the [[Garlic|garlic]] bulbs. | * Add the oil to a very large pan, complete with the [[Garlic|garlic]] bulbs. | ||
* '''Very''' gently bring the oil to a slow-rolling boil | * '''Very''' gently bring the oil to a slow-rolling boil | ||
* Reduce the heat and | * Reduce the heat and simmer for about an hour, gently crushing the [[Garlic|garlic]] bulbs with a potato masher or similar. | ||
* Allow to cool for 30 minutes | * Allow to cool for 30 minutes | ||
* Repeat the process above | * Repeat the process above | ||
Revision as of 10:13, 13 April 2015
| Garlic olive oil | |
|---|---|
 |
| Other publications - circa 1945 | |
| Servings: | Serves 8 |
| Ready in: | 3 hours 30 minutes |
| Prep. time: | 2 hours 30 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
I have been making this for many years now without any problems, however, I would advise proceeding with plenty of caution and most definitely advise that you read the notes on homemade garlic olive oil and botulism before you even consider making your own.
I leave these notes purely as a personal aide-memoir for my future batches.
Servings
Makes about 5 litres of garlic olive oil
Ingredients
- 5 litres of olive oil (extra virgin not needed)
- 12 garlic bulbs, complete, stalks and outside skin removed - see picture.
Procedure
- Add the oil to a very large pan, complete with the garlic bulbs.
- Very gently bring the oil to a slow-rolling boil
- Reduce the heat and simmer for about an hour, gently crushing the garlic bulbs with a potato masher or similar.
- Allow to cool for 30 minutes
- Repeat the process above
- Cool and stand 2 hours
- Strain the oil multiple times, finally filter through a muslin cloth
- Store in sterilised bottles - it seems to keep forever.
Variations
The 2009 batch was made with slightly different quantities and ingredients - this made a very nice spicy garlic oil, great for salad dressings and stir fries.
- 4 litres oil
- 20 complete bulbs of garlic
- 2 tablespoons Szechuan peppercorns
- 2 tablespoons bird's eye chillies
- In a clean pan, I reheated the finally filtered oil, added the chillies and peppercorns, removed from the heat and bottled, complete with chillies and peppercorns.