We’ve talked about the nutritional benefits of garlic, raw garlic versus cooked garlic, how to make a garlic-based aioli, and we’ve even discussed fresh garlic versus dry garlic. But what if you wanted to make a garlic-infused oil? We’re diving into all that and more on today’s blog.
First, How Does Garlic Get its Aroma?
Garlic is the best and easiest way to add flavor to any dish. Crush it, chop it, smash it, bake it, fry it—it’s truly such a versatile root vegetable. But the real magic to garlic? It gets its aroma simply by being cut, crushed, or smashed. When garlic is crushed, a compound called allicin is activated, giving it that wonderful earthy aroma. Plus, allicin is also thought to give garlic its immune-boosting properties.
What’s So Great About Cooked Garlic?
As with anything, the application of heat tends to reduce an ingredient’s nutritional value. The compound allicin that we mentioned in the previous section is activated once garlic is crushed, chopped, diced, sliced, or chewed.
But even once heated, cooked garlic can still manage to retain the anti-inflammatory effects that it contained in its raw form, as well.
Plus, garlic is incredible for your immune system. It contains compounds that help the immune system fight foreign invaders.
So, How to Make Garlic-Infused Oil?
First, we recommend using high-quality extra virgin olive oil (EVOO) for this recipe. (By the way, this recipe comes from our friends over at Epicurious.)
- Start by pouring 1/2 cup EVOO into a small sauté pan
- Using a garlic press, crush 4 medium-sized garlic cloves directly into the oil
- Add 1-1 1/2 tsp. of herb or spice of your choice (this can be basil, crushed red pepper flakes, cumin, dried oregano, etc.)
- Warm oil over medium-low heat, stirring often
- Wait 3-5 minutes (or once garlic is crispy/golden brown and aromatics have released their fragrance)
- Quickly remove from heat and scrape oil into a glass jar/airtight container to cool
Store your garlic-infused oil in the refrigerator for up to one month.