Comments on: Quick and Easy Gourmet Garlic Oil

By: Oonagh

Oonagh — Fri, 01 May 2009 17:31:13 +0000

I buy a big container of fresh peeled raw garlic at Costco (comes from California, not China, I'm not risking those). Cook half the container in olive oil, very slowly, until totally soft and squishy on top of the stove, then I puree the cloves with as much olive oil as it needs to turn into smooth puree, then I freeze it in silicon mini muffin pans, pop out once frozen and freeze in ziploc. don't try using pan for cakes etc even after washing. Add roasted garlic lumps to mashed potatoes, salad dressings, dips etc. Remainder of raw garlic I also puree with fresh olive oil and freeze same way. I would be very reluctant to keep even cooked garlic and remainder of olive oil in fridge for more than a week due to botulism. Better safe than sorry. I've warned many people of this danger.

By: Sean

Sean — Mon, 16 Mar 2009 23:58:22 +0000

Agree with what Tom said -- garlic in oil can cause botulism; this is also why things made with garlic (like pasta sauce) must be pressure-canned instead of just water-bath canning. If you take the garlic out within 3 hours, you can still use the oil.

By: SherryQ

SherryQ — Mon, 16 Mar 2009 23:28:37 +0000

Yumola!!! We do this with annatto seeds to toast our rice before we cook it (very yum and pretty), but now I am so excited to make garlic oil - dribbled over kale sounds perfect! Thank you :)

By: Garlic Oil Supplements

Garlic Oil Supplements — Mon, 16 Mar 2009 16:13:40 +0000

[...] How to make Garlic Oil [...]

By: tom

tom — Sat, 14 Mar 2009 17:32:36 +0000

A word of warning - Garlic in oil is a prime breeding ground for the bacterium that causes botulism (Clostridium Botulinum). I would make really really sure that the garlic is well cooked, and don't keep it around too long. It should definitely be refrigerated. Better yet, make only what you need and use it immediately.

By: Ruth

Ruth — Sat, 14 Mar 2009 12:04:41 +0000

Oooohhh....
And here's a recipe for lemon olive oil I've used,
and loved. I've even used it to make lemon sesame oil.

http://www.recipezaar.com/Lemon-Olive-Oil-121461

I store my lemon sesame/olive oil in the refrigerator, and it does indeed turn into a brick. But not a solid brick. It's really easy to spoon out what I need to saute shrimp. I use the lemon olive oil as salad dressing, since I have a brewer's yeast allergy and must avoid all vinegar when I can.

By: Susan

Susan — Sat, 14 Mar 2009 04:57:28 +0000

Yep, I would love to know how to store this, since in the fridge it would turn into a brick. A yummy brick, but still. :)

By: Chiara

Chiara — Sat, 14 Mar 2009 02:53:33 +0000

This sounds like serious yum! How long would this keep, if I didn't use all at a time? Would you store in the frig or at room temp?

By: VeggieGirl

VeggieGirl — Sat, 14 Mar 2009 00:35:58 +0000

I LOOOOVE garlic!!

By: ~M

~M — Fri, 13 Mar 2009 20:15:50 +0000

My savta and husband would love this! Does the garlic get soft and melty by the end, or does it retain a crunch? Also, about how many cloves are in an average head of garlic, in case my savta wants to get the pre-peeled garlic (she has bad arthritis)? Thanks!