Today I wanted to show you one of my favorite things to do with fresh garlic. As we head into the heart of summer and garlic will soon be showing up at the farmer’s market – those nice soft neck fresh bulbs – it seemed a good time. Garlic oil is a lovely thing to keep around the kitchen and in the home apothecary cabinet.
The best part, it’s easy. The main thing to remember is to not saute it. Low temp. Really low.
The full recipe is at the bottom for ease of reading.
Measure the oil.
Chop. Chop. Chop.
Warm it up.
Wait for it.
And that’s it. Here’s all the details.
Stove Top Garlic Oil
Ingredients & Materials
- 4 cloves garlic
- 4 tablespoons olive oil
- coffee filter
- mason jar OR brown bottle and a funnel
- sauce pan
- chop board and knife
- Make sure all your equipment is clean and sterile.
- Chop up the garlic.
- Warm up the oil, keep it well away from browning.
- Cover and let it sweat for a good 20 minutes — keep that temp as low as possible.
- Place the coffee filter in the mason jar and strain the oil through it. It will take awhile for the oil to make it’s way through. Wash your hands thoroughly or wear gloves and then squeeze out any oil you can, making sure not to burst the filter.
- Discard the filter, you can save the garlic chunks and mix it into dinner if you want. Just don’t put it in the compost pile – oil is no good for compost.
- Lid and Label your jar with the date and what’s in it. Store it in the fridge for up to 4 days OR freeze it for up to several months.
Think you want to store your garlic oil on the counter or in the fridge is “fine forever”… think again (I know I sure did). Here’s what the University of California says about garlic oil preparations. Yikes.
So that my friends is the super easy way to make garlic oil for your culinary and apothecary needs. Just make sure to let it cool before it’s in contact with your skin. aka Don’t burn yourself.
Until next time,
Kristin M Roach