I had bought a box of peeled garlic from Costco to make my ginger garlic paste(recipe to follow soon), and had some garlic leftover. I am not a fan of peeling loads of garlic for this procedure, and this is probably one of the recipes I compromise using peeled garlic than fresh ones. I usually make a garlic flavored olive oil with this leftover garlic from this box.
I know of people who actually buy flavored oils from the store, and they are extremely pricey. Making infused oils is not too complicated until you try it once. Its a practically hands off procedure that results in an extremely flavorful output. I call this ‘liquid gold’ because it packs so much of flavor and renders a taste and aroma that is worth it. Its a great way to use up garlic that you know would end up in the garbage otherwise. 🙂
1 cup of garlic
1 1/2 cups olive oil
pinch of salt
Place all of the ingredients in a small saucepan over medium low heat and let it simmer for about 30-45 minutes, until the garlic is soft and slightly golden.
Let it cool for a few minutes. Strain it into a sterilized glass bottle. Let cool completely before capping the lid on, to avoid condensation. Store in the refrigerator for about 3 months(if it lasts you that long 🙂 )
Mash the residual garlic with a fork by adding some olive oil if needed to a jammy consistency. It will be an almost caramel colored fudge, that makes you think dessert. It did to me. Again, store it in an airtight container, in the fridge for a couple of weeks or in the freezer for 3 months.
You can add the olive oil while making salad dressings and for making garlic bread. The garlic jam can be used while making pasta sauces and soups.Pin It