Adding a little infused oil to your savory cooking will make a big difference in the flavor. I always keep garlic oil and pepper oil on hand. Garlic oil is my favorite, and adds zest to garlic bread, salad dressing, marinades and almost any vegetable dish.
Garlic Oil Recipe
One Bulb of Garlic (Separated and Peeled)
2 Cups Extra Virgin Olive Oil
2 Five inch long oregano stems with leaves
Directions for Garlic Olive Oil
Make a slit down the middle of each clove of garlic.
Place oil in a non-reactive pan and bring to a simmer. Add garlic. Simmer for 15 minutes.
Add oregano and cool to room temperature.
Strain.
Store oil in a glass jar in the refrigerator. The Food and Drug Administration (FDA) recommends that you use the oil within a couple of weeks to avoid botulism and salmonella contamination.
6 comments:
I will definietly try this out!
Hey Abby,
I almost always have this oil on hand. It's great on garlic bread and makes a wonderful marinade for lamb.
It's really easy to make too. If you'd like, you can embellish the original recipe by adding twenty whole peppercorns and a bay leaf.
Cheers,
Sara
Since olive oil becomes solid in the refrigerator, you would need to use a wide-mouth jar (don't put the olive oil back into the same bottle it came in!)
I prefer to make small batches (as much as I expect to use in 2 weeks or so) and store at room temp. That way, it's always available for salads or as a bread dip.
Many years ago I kept my herbed oils at room temperature. They looked neat on my kitchen counter and the oil never clouded up. Unfortunately, this practice can create a breeding ground for bacteria, and the FDA cautions against ever leaving flavored oils at room temperature.
One of the more common risks is salmonella contamination, but there's also a potential for botulism growth, and botulism poisoning can be fatal. Even though the chance of problems may be small, it really isn't worth the risk.
Sara
Thanks for sharing the information on making garlic oil. It looks great. Enjoyed the process of making the oil.
Beth,
I'm so glad you made some. Congratulations!
Please come back to tell us some of the things you've used it on.
Cheers,
Sara
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