Garlic-infused oils are a true delight for gourmets. They enhance the flavor of our dishes and make them a bit special by adding a pinch of extra flavor. These types of infused oils are also very simple to prepare, provided you follow some basic rules, which we will see below.
You can also use them to preserve sun-dried tomatoes or to prepare crushed olives in oil, as you prefer.
In this article, we will show you how to prepare garlic-infused olive oil plain or even with the addition of other ingredients such as rosemary or parsley. These preparations are very simple but require a certain amount of time during which the ingredients must release their flavor. For this reason, it is best to let a couple of weeks pass from preparation to use. Due to these long times, further down, we will also indicate a quick and easy method to instantly flavor your garlic oil. This is a method to save the day in case you haven’t prepared it in time. But we will see that later. Now let’s discover the traditional method.
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Let’s see right away how to prepare a good garlic-infused extra virgin olive oil.
The ingredients we need are:
To obtain a good garlic oil, it is necessary to clean the garlic cloves well and crush them. Then they must be added to the olive oil in the bottle. This must be closed tightly and stored in a cool, dry place for a couple of weeks.
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Afterward, you can reopen the oil, filter it to remove garlic residues, and put it back in the bottle. In this way, the garlic will avoid further fermentation and the oil will not have any kind of sediment.
If you want an even tastier oil, you can easily prepare a garlic and chili-infused oil, which you can use for pairings with pasta or on bruschettas. Let’s see how to do it right away.
The necessary ingredients are:
For the preparation of garlic and chili-infused oil, the procedure is not much different from the one seen above. In the bottle of oil, you will need to add the crushed or cut garlic and some crumbled dried chili. Similarly, you will have to let everything macerate for a couple of weeks and then you will have to filter the oil again to remove residues (at least those of the garlic).
Now let’s see how to prepare garlic and parsley-infused oil.
The ingredients needed to prepare garlic and parsley-infused oil are:
For this preparation, the procedure is still simple. In this case, clean the parsley well and finely chop it. To the oil, you will then add the crushed or cut garlic and two tablespoons of chopped parsley. Then let the oil rest in the tightly closed bottle for 2 weeks, after which you can filter the oil before using it.
Read also: Sun-Dried Tomatoes in Oil, Preparation and Storage
This garlic and basil-infused oil is an excellent idea for summer dishes. To create it you need:
The preparation is quite simple. You can peel the garlic cloves and crush them. At the same time, wash the basil well. Now you can add these ingredients to the oil and close the bottle tightly. Let your oil rest in a cool, dry place, away from light, and then filter it before use.
If you want to create your own bottle of garlic and oregano-infused oil, you just need to have some dried oregano already at home. To flavor half a liter of extra virgin olive oil, add 3 cloves of cleaned and crushed garlic and a teaspoon of oregano. That’s all there is to it. Afterward, you can remove the garlic from the bottle.
As we have seen in the previous preparations, it is possible to flavor EVOO with garlic and rosemary by placing 3 crushed garlic cloves and one or two sprigs of well-washed rosemary into a half-liter bottle of oil. Then close the bottle tightly and let it rest for 2 weeks. In this case, you can also choose not to remove the rosemary and leave it in the bottle.
To quickly flavor garlic oil, you can use the microwave. First, slightly heat the oil in the microwave until it reaches a lukewarm temperature.
Read also: Frying with Olive Oil, 3 Advantages (+1)
It can also be heated in a small pan over low heat, but be careful not to burn the oil. Once slightly heated, you can add two cleaned and crushed garlic cloves. Then let everything rest and cool down. Once cooled, you can remove the garlic (and the other ingredients seen above if you added any). Your infused oil will be ready for use in no time at all!
Garlic oil can be used in many ways. Here are just a few:
Essentially, wherever you think it fits well, you can use it, according to your taste!
Infused extra virgin olive oil can be stored in the same way as other types of oil. It must be stored in a cool, dry place, away from direct sunlight and heat sources. It should be consumed within 18 months of the oil’s production, but always pay attention to the indications on the bottle (here is an in-depth look at olive oil expiration).
Now that you know how to prepare garlic-infused oil, it’s time to use it! Some people love to use it only when infused, while others prefer the taste of pure EVOO. The fact remains that extra virgin olive oil is present in our kitchen, in every dish, and is a delicacy that the whole world envies us for.
Technician and expert in extra virgin olive oils, registered in the National Register, Campania section. Master oil miller with diploma, obtained from International Extravirgin Agency.
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