Preparation:
*I purchase the already peeled cloves
Heat the canola oil to 250 degrees. While heating the canola oil, crush the garlic cloves with the side of a french knife or a cleaver. Add the garlic to the oil. Leave on the burner for about 10 minutes, at 250 degrees. Remove from burner and let sit at room temperature until completely cool, stirring occasionally with a sanitary wooden spoon.
When completely cooled (several hours), strain through a fine mesh screen. You now have garlic oil. I've been doing this for years, and it works quickly and has as much garlic flavor as the store bought variety.
I use canola, as it is cheaper than most other oils (except soy oil, which is great too for many things). If you are using it in any application other than cooking, such as vinaigrettes or to add a shine and flavor to a plated presentation, I would experiment with other oils. However, each oil has a different breakdown point, so be careful that you don't overheat it. Good luck.
I just re-read your post before I sent mine. You asked about olive oil. The same thing goes, but I'd only heat the oil to about 190 degrees. This is just a guess, as I haven't made it with olive oil, but I think I'm pretty c |
