Thursday, May 12, 2016

Homemade Toasted Garlic Infused Olive Oil

Homemade Toasted Garlic Infused Olive Oil

10 large cloves garlic, peeled and coarsely chopped (2.0 ounces or 57g )
1 cup extra light olive oil (7.2 ounces or 204g)
1 to 2 teaspoons crushed red pepper flakes or to taste

In a small skillet, combine garlic and olive oil.

Place over medium-low heat (4.0 to 3.0 on induction cook top) and heat until oil starts to bubble, about 7 minutes.

Continue to cook on medium-low heat, stirring frequently, until garlic turns to a light golden brown (approximately 8 to 10 additional minutes). During the last 2 minutes of cooking, you may want to stand by the stove because the garlic will become brown very quickly. Do not let garlic become too dark or burn (garlic will continue to toast while the hot oil is cooling). Make sure you are stirring frequently, especially during the last 2 minutes of cooking.

Add the red pepper flakes. Immediately remove from heat and let cool for about 1 hour.

When oil is cooled, transfer to a small jar and keep at room temperature for about 3 months.

The garlic pieces are completely cooked and toasty. When you bite into the bits of garlic, it is crispy and garlicky delicious. The garlic will continue to stay crispy for the entire length of time the oil is stored. I used this garlic oil with steamed spinach, steamed petite peas, roasted vegetables, soba noodles, pasta, potatoes, etc. I like to sprinkle the toasted garlic chips over baked pizza. When using the oil, make sure you include some bits of toasted garlic. Makes great dipping oil: just mix a small amount with some balsamic vinegar, pinch of mixed dried herbs, several julienne slices of sun-dried tomatoes (packed in olive oil). Dip crusty French bread with this oil. So good!

Yield 1 cup

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