Ingredients for Garlic Oil:
- 10 large dried cloves garlic, skinned and halved
- 1 pint (570 ml) olive oil (see below) or other good quality oil
Method for Garlic Oil:
- Put the garlic into a warm, sterilized jar.
- Heat the oil to around 140ºC/285ºF and then pour it over the garlic in the bottle/jar and cover tightly.
- Leave to stand for 1 to 2 weeks and then strain through 2 thicknesses of muslin.
- Pour into a sterilized bottle and seal with a sterilized cork or screw-top.
Makes about 1 pint (570 ml) of Garlic Oil. Garlic oil is great for making a salad dressing or just as a pouring oil to go with vinegar on a salad. It can, of course, be used as a cooking oil imparting a mild garlic flavour to a dish.
You can use extra-virgin olive oil but the garlic flavour will tend to overwhelm the flavour. A decent rape or sunflower oil or ordinary olive oil will do just as well.
For More Information on Making Flavoured Oils & Vinegars
How to Make Flavoured Oils & Vinegars
Home made flavoured oils and vinegars are very easy to make and are, generally, flavoured with herbs but stronger flavoured ingredients such as chillies and garlic can also be used. In the case of vinegars, fruit is also often used. Garlic flavoured oil...
Make Spiced & Flavoured Vinegars, Pickling Vinegars
Spiced Vinegar
A lot of pickles and relishes are preserved in spiced vinegars. The spices used vary enormously according to the recipe and to individual taste. We've listed below examples of the most common combinations.
You can buy ready spiced or...
Oils & Vinegar
Articles, information and tips on using oils and vinegars.
People have used oils and vinegars for flavouring and storing foods for thousands of years.
You have to wonder who first had the idea of using spoilt wine as a condiment or putting those...
Preserving Jars, Labels and Covers
Store, preserve, label and cover your home grown fruit and vegetables with this extensive range of products. You've made it so it is only fair to show it off at its best!
Got to stage 2, the oil cracked the bottle open and oil and garlic poured out. Even though the bottle was very thick glass.
Follow this recipe with caution and put the bottle in the sink to pour the oil in case there is a problem.
l was looking for a recipe just for pickling garlic. Will do this if cant find.
Put garlic in pickling vinegar now turning blue…help
Gently sauteed the garlic in the oil, for at least 3 mins, cool slightly and then pour into sterilised bottle.
Pickled garlic DOES go blue – garlic absorbs copper from the soil and this is then released into the vinegar. It goes after a few years so be patient. I’ve just started eating some that I pickled 4 years ago, they are tender and sweet.