Today a recipe that requires only little effort, is made quickly and fits to a variety of dishes: homemade garlic oil. The oil is perfect as a marinade for fish and meat, in salad dressing, as a variant of the spaghetti aglio olio or simply for sipping with baguette or ciabatta.
The oil becomes most tasty with a high quality olive oil. If, however, the taste of olive oil is too strong for you, then all other, slightly more neutral oils such as rape or sunflower oil are perfectly fine.
For my homemade garlic oil I’m using rapeseed oil with chili, oregano and thyme. In order to get the most intense aroma, the herbs should always be fresh. The same’s true for the chilies.
In the end, however, you are not limited by the herbs you use by no means. You can leave them out completely and just make a pure garlic oil. O you experiment with rosemary, sage or what else comes to your mind and what tastes of you.
Even if the garlic oil is prepared very quickly, it needs time. For absorbing the aromas of the herbs and it garlic, it should rest at least 24 hours. Follow the rule “the longer, the better” During this time the garlic oil should be in a cool, dark place. If you want to prepare the garlic oil with olive oil and bottle it in a clear glass bottle, you should wrap it with tinfoil afterwards.
And honor to whom honor is due: This recipe is based on Simone Gallo’s basic recipe for homemade garlic oil, which she told me in the Facebook Foodie group Kochen, Backen Austauschen.
Homemade Garlic Oil
For 1 jar
- 250 milliliters of olive oil, rapeseed oil or sunflower oil
- 1 teaspoon coarse-grained sea salt
- 5 cloves of garlic
- 1 teaspoon thyme, fresh
- 1 stalk of oregano, fresh
- 2 small chillies, red
- Wash the fresh herbs and pat dry, pluck off the leaves and chop with rocking mincing knife.
- Peel the garlic and cut into very fine cubes.
- Cut the chili peppers lengthwise and chop them very finely with the rocking mincing knife. If you only want a subtle hotness, remove the seeds.
- Put the spices and the salt into a sealable jar, pour in the oil, close tightly and shake vigorously.
- Leave for at least 24 hours.
- Depending on whether you want to have a clean oil again, you can now clear it with a fine-mesh sieve (strainer).
|Cooking time||at least 24 hours|
|calories||2.383 kcal per jar|
|Carbohydrates||13 grams per jar|
|Protein||3 grams per jar|
|Fat||249 grams per jar|