Difference between revisions of "Garlic olive oil"

From Cookipedia

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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 home-made garlic olive oil and botulism]]''' before you even consider making your own.
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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.
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* 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 ''simmer' for about an hour, gently ''squishing'' the [[Garlic|garlic]] bulbs with a potato masher or similar.
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* 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
Difference between revisions of
Other publications - circa 1945
Servings:Serves 8
Ready in:3 hours 30 minutes
Prep. time:2 hours 30 minutes
Cook time:1 hour
Difficulty:Average 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.