Hi all !
Garlic : It’s one of nature’s most extraordinary foods, being both delicious and incredibly healthy. Well, maybe it is kind of a pain to prepare (smelly hands syndrome) ?
One way to get around the whole peeling and mincing issue every time you want garlic in a dish is by buying garlic-infused olive oil to add to your recipes (in a vinaigrette it is perfect), BUT :
- Good quality = pricey
- Homemade = way better and you can brag about it
Just be sure to know the basics when it comes to making garlic-infused olive oil, including some safety concerns, before you jump into the kitchen. lostridium Botulinum, the microorganism that causes botulism, is present in soil, which means it can also find its way into vegetables and herbs. It’s anaerobic, which means it thrives in an oxygen-free environment like oil.
When making garlic-infused olive oil, you need heat to kill this bad thing. In other words, do NOT drop a raw garlic cloves in some oil and call it a day. No no no no no.
Okay ? 🙂
I may be a little over-dramatic here. The risks of getting botulism poisoning are very small in our developed countries. You can google it.
Let’s make botulism-free garlic infused olive oil, shall we ?
Let’s get started !
HOMEMADE GARLIC OIL
Yield: 25 servings – Prep time: 3min – Cooking time: 30 min
What you’ll need
- 1 L of high quality, extra virgin olive oil
- 1 head of garlic (you can add more if you’d like)
First, Peel all of your garlic cloves.
Then sauté the garlic in the olive oil . You can pour in enough oil to give a healthy coat to the bottom of your pot (yes you can do it directly in the pot to save some dish washing).
Sauté the garlic over medium heat for three to five minutes. The garlic should sizzle, but not cook (if it turns a little bit brown around the edges, that’s okay, but then you should lower the heat).
If you only need a small amount of garlic-flavored oil to cook with or eat immediately, you can use what’s in the pan (potential botulism only becomes an issue depending on how long the oil is stored). If you’re creating a big batch to save for later, you can proceed to the next step.
Important step if you want to store it !
Add the rest of the olive oil you want to infuse to the lightly sautéed garlic in the pan.
Bring the heat down to medium-low and wait until the mixture begins to bubble lightly.
Let the garlic simmer for three to five minutes (but turn the heat down further if the garlic begins to burn).
Then let the oil simmer for an additional fifteen minutes. This ensures the eradication of botulinum spores if any are present.
Turn the heat off and let the oil cool down. This will allow the oil to further become infused with the wonderful taste of garlic.
Once the oil is cool enough, use a fine-mesh strainer to strain that oil into an airtight storage container. You really want to make sure no garlic remains in the oil. If any specks of garlic are present, that means they could go rancid and spoil your entire batch of oil.
The added benefit is now you have all these yummy cooked garlic cloves that you can spread on a slice of good bread and eat => IT IS HEAVENLY GOOD.
The last step, immediately following straining, is to store it in the fridge. The oil can be put in a sterilized container and stored in the refrigerator for up to one week.
True confession time: I have left it on the counter for as long as 2 months without any problem. This is not to say that you should do the same, just take the information for what it’s worth.
*the links of the products I recommend in this article are not affiliated. They are my personal preferences and are only recommendations for cooking beginners.
Author: Emilie Durand
Emilie is a French food lover, proud Parisian and founder of thefrenchwaytohealth.com. On her website, she shares delicious recipes, health tips and tricks. Her goal is to gather and share the habits and rules that have been used and approved by French people for decades. That means cooking your own meals efficiently, enjoying whole foods, eating mindfully and never ever using the word diet again while losing weight.