The following recipe addresses the special diet considerations for:
dairy-free; gluten-free; low fat; low glycemic index; vegan; vegetarian;
anti-cancer; cardiovascular disease; diabetes; inflammatory bowel
Garlic oil is a handy thing to have in the refrigerator. It saves one
the time it takes to clean and chop garlic. Use it for frying, where
both garlic and extra virgin olive oil is called for. Use it as a
substitute for garlic butter. Use it in dressings and sauces calling
for both garlic and extra virgin olive oil.
This spicy oil can be kept in the refrigerator for several weeks in a
covered container, or even in the freezer, without spoiling, or any
significant reduction in taste and content of healthy compounds. If
kept in the freezer, leave the garlic oil at room temperature for 5-6
minutes until liquid again. One tbs of oil contains the equivalent of
1 clove of garlic.
- 20 cloves of garlic, chopped roughly
- 1-1/2 cups (3 dl) extra virgin olive oil
1) Combine garlic and extra virgin olive oil in a food processor
and whiz until smooth.
Note: Measurements are provided in both U.S. and European/metric units.