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Garlic Oil Recipe

Ingredients

How to make it

  • Peel the garlic, leaving the last coat on will not matter.
  • Put two cups of oil in a blender, add the garlic, blend on high until smooth. Add oil if too thick. If you do not have a blender, putting the garlic through a masher will work.
  • Put all the oil and blended garlic in a large skillet; heat no higher than 250 F. The trick is too cook the water out of the garlic without overheating the garlic essence.
  • When the bubbling has stopped, strain the oil through a sieve, let cool, then store the oil in jars - canning jars work well. The oil will probably have a light green cast.

Reviews & Comments 3

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  • xnipek 14 years ago
    Ediblyasian likely has a point, but my batches do not stay around very long. Just adjust the amount to what is needed so you don't have to worry about storing. It is more about the process, anyway.
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  • ediblyasian 14 years ago
    There is a remote possibility of the bacteria that causes Botulism contaminating this. The cooking procedure used may not kill the bacterial spores. It's right on the edge. The temperature for a high guarantee must be held at 250 F for 15 to 20 minutes to be sure.

    I would only keep this product refrigerated for about 14 days and then discard.

    The toxin produced by the mentioned organism is very heat sensitive so you could also heat the bottled oil just before use to about 80C for a couple of minutes.

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    " It was excellent "
    cuzpat ate it and said...
    Good!!
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The Cook

xnipek Cabot, AR

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