This Garlic Oil is a basic, workhorse kind of flavour builder. It will keep in the fridge sealed for up to 1 week. Use it in salad dressings or brush on crostinis or pizza bases.
Update 5 July 2016: I just made this again and I used half a bulb of garlic. I crushed the cloves with the side of my chef knife and the skins break and peel off really easily-much easier than paring it off ! Garlic is so fresh and pungent this time of year I don’t think you need a whole bulb. I strained the oil into a bottle and kept the garlic chunks to use in a roast vegetable dish.
I used it on this delicious Caramelized Onion Thin Crust Pizza
You could also toss hot pasta in it. Use just enough to coat the pasta. It is also good in a salad dressing recipe.
- 1 cup extra virgin olive oil
- 1 bulb garlic
- Peel the garlic cloves and roughly crush with the side of your chef's knife.
- Heat oil and garlic in a sauce pot until bubbles start to form. Let garlic 'simmer' about 10 minutes. Make sure it doesn't come to a full rolling boil.
- Remove from heat and cool.