Make Garlic Infused Oil in Your Own Kitchen

I watch a lot of cooking shows and often they call for "Garlic Infused Olive Oil" in their recipes. I have looked in the stores but I haven't been able to find it. I saw this article and really want to try it out so I added to my blog!  Hope you enjoy it too!

From The Untrained Housewife blog by colleen.anderson@gmail.com

You have your olive oil, you have your garlic and now you think you’re ready to make garlic infused oil.  Maybe you are.  However, if you’re like me, you might not really know what you’re doing. You see, I used to think you simply put some cloves of garlic into some olive oil and let it sit.  On the contrary, this is not the right method and is, in fact, pretty dangerous.  If you are looking for directions on how to make garlic infused oil, look no further.

Garlic Infused Oil Ingredients

1 head of garlic
1 cup extra-virgin olive oil

Directions

1.  Peel the garlic cloves and smash them gently with the side of a knife.

2.  Put the garlic into a medium pot and cover with the olive oil.

3. Heat over medium-low heat until bubbles start to form and you hear a sizzling sound (about 3 minutes).

4. Let the oil and garlic cook for 10 minutes over low heat. (If the garlic starts to brown, turn the head down. The garlic should continue to stay white for most, if not all of the cooking time. It will turn a light golden color as it sits in the oil following the cook time.  If the garlic cooks too long, it will get bitter.)

5.  Remove from heat and let stand until completely cold. (During this time the garlic will continue to "infuse" in the oil.)

6.  Separate garlic and oil. Label and store the oil (and garlic, if you choose -- and you SHOULD choose to save them because YUM!) in the refrigerator for up to a week. (Store bought oil will last longer and can sit at room temperature. This is because ingredients/additives are added to keep it from going rancid.)