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Sunday, March 22, 2009


How to Make Garlic Flavored Oil

By Gloria Daniels

Go into any specialty cooking store these days and you will find a large array of flavored oils. They are all bottled beautifully and have a beautiful price tag to match. If you love to cook and this product interests you, why not make your own?

Flavored oils add depth of flavor to your dish as they disperse their flavor throughout a dish immediately and maintain their fresh flavor. They add richness to your cooking and give intense flavors immediately.

Make small batches of oil and refrigerate them to preserve their flavor. FDA recommends that home-prepared mixtures of garlic oil be made fresh for use and not left at room temperatures. Leftovers should be refrigerated and used within 10-14 days to avoid botulism.


Garlic flavored oil is delicious in dressings and is also great to brush on meat and fish. It also can't be beat as a dipping oil with fresh bread. Try the method below for making your own flavored garlic oil, and you may find this becomes a staple in your kitchen.


Recipe for Flavored Garlic Oil


Heat 3 3/4 cups of extra virgin oil oil to a gentle simmer. Add 25 peeled large fresh garlic cloves and poach them for approximately 25 minutes until tender and translucent. Take off the heat and leave in pan until the oil is cooled. Make sure the oil doesn't come to a boil as this will affect the delicate flavor of the olive oil.


Strain the garlic from the oil, reserving them for future use. Pour the oil into a clean decorative bottle and seal with a screw top or cork.


Makes 3 cups of flavored oil


The leftover garlic cloves are a rare treat spread on french bread, meat or fish. If they are not used immediately, pack in a glass jar, cover with oil, refrigerate and use within 10 days.


Remember that the end result is only as good as the ingredients you use. Use a good extra virgin olive oil and fresh plump garlic cloves and you will have a superior flavored oil equal to the best garlic oil you can buy in a high end boutique.