Garlic Olive Oil is a wonderful and versatile condiment. Sure, you can buy it,
but it’s going to cost about $1.50 to $2.50 an ounce. For around 75 cents an ounce, you can easily make it yourself, and know exactly what goes into it as well. Most recipes for garlic olive oil roast the garlic in the oven. My method uses just the stovetop, which is more streamlined but delivers the same amount of flavor. Here’s how to do it:
- Pour 3 cups of extra virgin olive oil into a medium saucepan.
- Cut the tops off of 9 whole heads of garlic (Trust me on this. When I first started making this recipe, I began with 3 large heads. 9 are not too many.) Break the heads into individual cloves, and add all of the garlic to the oil.
- Add two stems of rosemary, as much fresh thyme as you want, and 2 tsp of toasted whole black peppercorns to the oil.
- Cover the saucepan, turn the heat on low, and simmer for 45 minutes.
- Remove from heat, uncover, and let sit for 1 hour to cool.
- Strain the oil into a bottle. A clean green wine bottle works great for this, but you’ll need the cork or some other closure. The oil will keep for at least a month, unrefrigerated.
- Discard the herbs and pepper. Squeeze the cooked garlic out of the skins and into a convenient container. Refrigerate until ready to use, like for spreading on home-made bread still warm from the oven. It can last about a month, but mine is usually gone in less than a week.
Based on a recipe from epicurious.com.
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