Name: Garlic Oil
Cook time: 5 min
Total time: 5 min
Ingredients: 6 garlic cloves, peeled; 1 cup extra-virgin olive oil

Garlic Oil

garlic cloves,

olive oil

In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low, and cook for 5 minutes, until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook.

Remove the garlic cloves from the oil and slice them. Place them in a bowl and pour the oil over them.

On the issue of botulism, heat does not kill botulism spores.  Whether the garlic is cooked or raw will not make a difference, so the oil should be used up as soon as possible. 

I will be trying this recipe, but thought to make a note about the oil going bad. I have read on other recipes to use in 24 hours OR store in the fridge in a clean container for up to one week. Hope that helps.

Delish!  Quick and easy. Have used all the recipies many times for different events, they always are a hit!

Yum, this is awesome! I made it three days ago and have been testing it each day, and it only gets better. The recipe makes it seems as though you should use it right away, but I would definitely give it a few days to steep. <br /><br />EDIT: Actually, I just got online and read about 100 articles on botulism in infused oils. Apparently garlic in oil is the perfect environment, and even refrigerating is not always cold enough to keep it at bay. So I guess that's why the recipe calls for using this right away. Am very sad, but will be dumping out my beautiful oil now . . . 

I make this oil all the time and actually slow cook it for about 30 miutes with twice the amount of garlic and oil.  I store the oil in the pantry and use it on EVERYTHING. It's just FAB!

THIS OIL IS GREAT FOR COOKING MEATS. I DO IT ALL THE TIME. IT GIVES YOUR MEAT GREAT FLAVOR.

Garlic Oil

Cook Time: 5 minutes

Total: 5 minutes

Servings: 1

Author : Ina Garten

Ingredients

Instructions

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