Difference between revisions of "Garlic olive oil"

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|title=Garlic olive oil, Garlic recipe
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|title=Garlic olive oil, Garlic recipe  
 
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|keywords=Garlic olive oil recipe Garlic recipes from The cook's Wiki
 
|keywords=Garlic olive oil recipe Garlic recipes from The cook's Wiki
|description=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..
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|description=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
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{{recipesummary
|ImageComment = Other publications - circa 1945
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|TotalCalories = 0
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|PortionCalories = 0
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|DatePublished=20th October 2012
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|Author=Chef
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|ImageComment = Other publications - circa 1945
 
  |Servings = Serves 8
 
  |Servings = Serves 8
 
  |Difficulty = 2
 
  |Difficulty = 2
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===[[Servings]]===
 
===[[Servings]]===
 
Makes about 5 litres of garlic olive oil
 
Makes about 5 litres of garlic olive oil
===Ingredients===
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* 5 litres of olive oil (extra virgin not needed)
 
* 5 litres of olive oil (extra virgin not needed)
 
* 12 [[Garlic|garlic]] bulbs, complete, stalks and outside skin removed - see picture.
 
* 12 [[Garlic|garlic]] bulbs, complete, stalks and outside skin removed - see picture.
 
===Procedure===
 
===Procedure===
 
* 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
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* '''Very''' gently bring the oil to a slow rolling boil
 
* Reduce the heat and simmer for about an hour, gently crushing the [[Garlic|garlic]] bulbs with a potato masher or similar.
 
* 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
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* 2 tablespoons [[bird's eye chillies]]
 
* 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]].
 
** 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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[[Category:Recipes]]
 
[[Category:Recipes]]
 
[[Category:Garlic recipes]]
 
[[Category:Garlic recipes]]
 
[[Category:Dips and sauces]]
 
[[Category:Dips and sauces]]

Latest revision as of 10:51, 13 April 2015


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

  • 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.

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