How to Make Garlic Oil
If you’ve ever dipped sourdough or French bread into olive oil and balsamic vinegar, you know how delicious it is! Now, get ready for something even better! Using garlic oil with the balsamic vinegar brings the flavor bouquet up a notch! It is super easy to make your own garlic oil and there are unlimited ways to use it.
What you’ll need:
- Oil (non-GMO Canola or GrapeOla or Organic Extra Virgin Olive Oil work great)
- A deep cast iron skillet or pan
- A cooking thermometer
- Fresh garlic
- Cooking spray for your hands!
To start use one full head of fresh garlic per cup of oil. Smash the head of the garlic with the back of a large knife so the individual cloves come loose. Next, smash each individual clove with the knife to remove the outer skins. There’s going to be a lot of skin coming from just one head of garlic. By spraying cooking spray on your hands, the garlic skins won’t stick to your fingers and the job will go much quicker. Respray your fingers every third clove or so.
I use a cast iron skillet and heat it to medium heat and then add a cup of oil to the skillet. Then I add in all the cloves of garlic.
Here’s the thermometer clipped to the side of the skillet. The oil needs to be heated to 200 degrees and then maintained at 200 degrees for 15 minutes.
You can see the difference in the color of the garlic as it begins to cook and then after 15 minutes. After 15 minutes it will be translucent and have a slight brown hue to it.
Here’s a hint, many recipes will say to cook the cloves for less time than 15 minutes. But, after doing this many times I have learned that the longer you cook the garlic in the oil, the deeper the garlic infusion of flavor will be. I like to cook it 15 to 30 minutes. It is very important to keep the temperature no more than 200 degrees. This way you won’t burn the garlic, but the flavor will intensify,
After cooking, strain the garlic cloves and oil into the container you will be storing it in.
Allow it to cool completely. Cover the container and place in the refrigerator. It will store in the refrigerator for two weeks.
Now you are ready to get creative in using your fresh garlic oil. It can be used over popcorn, as a marinade, in salad dressings, when cooking any fish, poultry or meat, when making crostini, when stir frying vegetables, of course, dipping and the list goes on. Enjoy the compliments that will come your way when you start using your fresh garlic oil. Pretty soon you’ll be making two cups of oil because it goes so quickly!