Garlic Oil

Special Equipment: Scale, Pot
Level: Easy

Garlic Oil
yield: 3 Cup


34 Each | 160 g Garlic Cloves or 3 Heads of Garlic
3 Cup | 630 g Neutral Oil
1 Each | g Bay Leaf

  1. Separate the heads of garlic.
  2. Trim off ends of each garlic clove & remove outer layer.
  3. Place the peeled garlic cloves, bay leaf, & oil into a small pan, & place over very low heat on the stove.
  4. Bring oil to a light bubble & reduce to the lowest heat possible & cook for about 30-45 minutes.
  5. While cooking, occasionally stir the garlic.
  6. When soft & golden brown, remove from the heat.
  7. Cool down, & store in a glass jar.
  8. Refrigerate & hold up to 3 weeks.

Notes: Garlic confit & garlic oil should always be stored in the refrigerator for food safety reasons as infused garlic oils have a risk of producing botulism if stored at room temperature.

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