My Mum makes the most delicious bread, last week’s bake was ciabatta and I was dying to turn it in to garlic bread but we just didn’t have the time. It was to go with pasta and the meal was already done. I decided I needed to make some garlic oil so that I could slather her next batch in it. This is how it’s done…
The amount of oil you need obviously depends on the size of your bottle. I’m using a Kilner preserving bottle from TK Maxx that set me back a whole £1.99. It’s important to sterilise it before use – there’s a quick guide here if you’re unsure how. As for garlic, I suggest one small head per 250ml.
Preheat your oven to 180 degrees Celsius and get peeling all that papery casing from your cloves and chop off any woody bits at the bottom.
Place the cloves a single layer in an oven proof dish/roasting tin or even a skillet pan and cover with the olive oil.
It’s time for the oven. After 10mins, turn the oven off and leave your garlic in there for another 20mins. When you take it out make sure you use oven gloves, it will still be rather hot.
Once your done, pour the oil in to the bottle using a funnel.
Don’t throw away the roasted garlic! Whilst it’s been in the oven it’s developed a beautiful sweet, soft flavour. It’s delicious smoooshed on to bread, added to mashed potatoes, with a cheese board or if you’re a garlic lover just on it’s own. It will happily keep it in a separate jar in the fridge and I guarantee it won’t last long.
This is a place to experiment. What would you use most in your kitchen? Rosemary is a lovely complement to the roasted garlic. Basil infused olive oil would be yummy over a salad, perhaps you like things hot and would fly through chili oil. A set of three home made oils would make a lovely gift for any foodie.
Other than garlic bread, what’s the oil good for?
Add to mashed potatoes instead of butter
Drizzle in soup
Use as a dipping oil
Use as a salad dressing
Use as a dipping oil
Use as a salad dressing
A word of warning; DO NOT skip the roasting step. If you try making infused oil by leaving raw garlic in olive oil it poses a massive botulism risk. Cooking it, sterilising the jar and storing it in the fridge might seem like an unnecessary amount of caution but it really isn’t worth the risk.
Jem says
Oh how I love making this stuff, it smells utterly phenomenal! Have emailed the link to this post to a friend who was asking me how to make it – you have explained it better than I could! 🙂
Jem xXx
Vicki Higham says
Oh I’m glad I could help! I love garlic oil, this batch isn’t going to last long x
Anonymous says
Thank you so much for posting the warning – a few months ago I made garlic oil with raw cloves and olive oil but hadn’t really used it as it’s been too cold for salads. It has gone straight in the bin as I don’t want botulism poisoning!
Vicki Higham says
Oh wow I’m so glad you read this!
Christy Sidorova says
your blog is nice)loves it)
would you like to follow each other?)
xoxo Christy
Thomas Sheridan says
Thanks for this post. I am gonna try olive oil with garlic very soon. I’m so excited to try this Infused Olive Oil.