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Der Beitrag Garlic Oil erschien zuerst auf Kimberly Zett.

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Garlic Oil

Garlic Oil

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May 14, 2024 by Kimberly

Unleash the aromatic power of homemade Garlic Oil! Perfect for drizzling over dishes to add a burst of flavor. Simple, versatile, and absolutely irresistible.

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TOTAL TIME

1 hour

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Discover the magic of homemade Garlic Oil, an easy addition to your culinary arsenal that brings a robust flavor to any dish. It’s simple to make and wonderfully versatile.

Garlic Oil is a fantastic way to elevate your cooking. Drizzle it over pizza, stir into pasta, or use it as a flavorful dressing for salads. It adds a delicious garlic punch to bread, steaks, and even roasted vegetables, making it a must-have in your kitchen for an instant flavor upgrade.

Store your Garlic Oil in an oil bottle in the fridge. It keeps well for up to two to three weeks, ensuring you have this flavorful enhancer ready whenever needed.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

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Garlic Oil
Garlic Oil
Garlic Oil
Garlic Oil

LET’S MAKE A PIECE OF HAPPINESS

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Garlic Oil

Garlic Oil

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  • Author: Kimberly
  • Total Time: 2 hrs
  • Yield: 250 ml / 1 cup 1x
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Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine sieves
  • sealable container (oil bottle)
  • ice cubes
  • coffee filter

Ingredients

Units
  • 3 garlic bulbs
  • 250 milliliters extra virgin olive oil

Instructions

  1. Peel all garlic cloves and put them into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the garlic left.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 108°-110°C (226°-230°F), and maintain this temperature for the next 15 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and let it sit for about 20 minutes so that the oil gets more infused.
  5. After the 20 minutes, pour the oil into the prepared fine sieve to catch the coarse particles.
  6. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  7. Allow the oil to drip through for about 1 hour or maybe more depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to a few days.

Notes

The calorie information may vary depending on the product used, country and region.

  • Passive Time: 90 min
  • Cook Time: 25 min

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Der Beitrag Garlic Oil erschien zuerst auf Kimberly Zett.

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