Garlic olive oil: Difference between revisions
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Revision as of 15:22, 2 December 2023
| Garlic olive oil | |
|---|---|
Best recipe reviewMaking this is an annual event! 5/5 Since I discovered this, I've been making a huge batch every year. Jerry, aka Chef |
| PLEASE HEED THE WARNINGS! | |
| Servings: | Serves 80 |
| Calories per serving: | 510 |
| Ready in: | 3 hours 30 minutes |
| Prep. time: | 2 hours 30 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 20th October 2012 |
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 2 litres of garlic olive oil
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 litres of olive oil (extra virgin not needed)
- 12 garlic bulbs, complete, stalks and outside skin removed - see picture.
Method
- 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.
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