What’s Cooking in Gail’s Kitchen? After the Holidays: Infused-Garlic Olive Oil! If you’ve ever had the opportunity to visit a specialty store that sells infused olive oils and flavored vinegars, you understand the value of the tasting bar within. Tasting is believing, in my opinion, especially when it’s difficult to narrow down the choices. My favorites so far are lemon extra virgin olive oil and strawberry balsamic vinegar or extra virgin lime infused olive oil and pomegranate balsamic vinegar. Of course, Italian balsamic vinegar and garlic-infused extra virgin olive oil are staples in my kitchen. Think about it a minute. Garlic tastes wonderful on crusty breads, drizzled over roasted vegetables, marinated in meats, and stirred into homemade sauces. When making your own infused olive oil, repeat after me, “Always use extra virgin olive oil.” EVOO is made from pure, cold-pressed olives without adding processed oils. The test is proven when olive oil is refrigerated. It will solidify like butter. If it doesn’t, it is unrefined and will remain liquid. Don’t be fooled.
INFUSED-GARLIC OLIVE OIL
1 cup extra virgin olive oil
3 cloves garlic, peeled
Sterilize a glass jar, with airtight lid, and set aside. Warm olive oil, in a small saucepan, over low heat only. Remove from heat when the oil is barely warm to the touch. Do not boil. Add garlic cloves. Set aside for 24 hours. At that time, pour the olive oil through a fine strainer into the sterilized jar. Discard garlic cloves. Seal the jar. Store infused oil in the refrigerator until ready to use.