Garlic olive oil

I have been making this for many years now without any problems, however, I would advise proceeding with plenty of caution and most definitely advise that you read the notes on homemade garlic olive oil and botulism before you even consider making your own.

I leave these notes purely as a personal aide-memoir for my future batches.

Garlic olive oil

PLEASE HEED THE WARNINGS!
Servings:	Serves 80
Calories per serving:	510
Ready in:	3 hours 30 minutes
Prep. time:	2 hours 30 minutes
Cook time:	1 hour
Difficulty:
Recipe author:	Chef
First published:	20th October 2012

Best recipe review Making this is an annual event! 5/5 Since I discovered this, I've been making a huge batch every year. Jerry, aka Chef

Servings

Makes about 2 litres of garlic olive oil

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 litres of olive oil (extra virgin not needed)
• 12 garlic bulbs, complete, stalks and outside skin removed - see picture.

Method

1. Add the oil to a very large pan, complete with the garlic bulbs.
2. Very gently bring the oil to a slow rolling boil
3. Reduce the heat and simmer for about an hour, gently crushing the garlic bulbs with a potato masher or similar.
4. Allow to cool for 30 minutes
5. Repeat the process above
6. Cool and stand 2 hours
7. Strain the oil multiple times, finally filter through a muslin cloth
8. Store in sterilised bottles - it seems to keep forever.

Variations

The 2009 batch was made with slightly different quantities and ingredients - this made a very nice spicy garlic oil, great for salad dressings and stir fries.

• 4 litres oil
• 20 complete bulbs of garlic
• 2 tablespoons Szechuan peppercorns
• 2 tablespoons bird's eye chillies
  • In a clean pan, I reheated the finally filtered oil, added the chillies and peppercorns, removed from the heat and bottled, complete with chillies and peppercorns.

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