There's a reason why so many people love coming to Italian restaurants, and it's not just the pasta. The reason for this is the delicious and flavorful oil for dipping the crispy bread slices. And if you really want to taste it later, you can easily make your own onion oil at home. Cook the garlic and oil on the stove to enhance the flavor, or simply put the onions in a jar and let them soak in the oil for a few days. Boon appetito! Enjoy!
Ingredients
Cooked Garlic Oil
- 4 cloves of fresh garlic
- 120 ml olive oil
Uncooked Garlic Oil
- 8 cloves of fresh garlic
- 450 ml olive oil
Step
Method 1 of 2: Making Cooked Garlic Oil
Step 1. Crush 4 cloves of garlic directly in a frying pan and toss with olive oil
Crush the garlic using an onion crusher directly in the pan. Sauté the garlic along with 120 ml of olive oil so that the garlic is evenly distributed in the pan.
- Garlic does not need to be peeled before putting it in the onion crusher. The skin of the onion will remain on the appliance when you squeeze it.
- Olive oil can be substituted for any other oil you like.
How to Choose the Type of Oil
If you use oil only for cooking, use a neutral oil that is resistant to high temperatures, such as canola oil, vegetable oil, or grapeseed oil.
For oils that are good for the heart, choose extra-virgin olive oil or avocado oil, because it contains monounsaturated fat.
If you want a special taste, try sesame oil. Sesame oil is one of the most powerful oils and you will get a delicious, nutty taste.
Step 2. Heat the mixture over low heat for 3 to 5 minutes
The heat will help bring out the flavor of the garlic mixed with the oil. Cook the mixture, stirring occasionally, until the onions are light brown, and slightly crunchy.
- Don't let the oil boil. If the oil is too hot, the taste will be slightly reduced and the density will be reduced. A little heat is enough.
- Don't burn the garlic. If the color is too dark, you are cooking it too long and the oil will be bitter.
Step 3. Remove the pan from the heat and pour the mixture into the jars
Allow the mixture to cool completely before closing the airtight jar and sealing it tightly. This prevents water from building up in the container and damaging the oil.
- If you don't want any of the onions in the oil, use a strainer when pouring the mixture.
- If there are onions in the oil, the flavor of the oil will be stronger because it is submerged constantly.
Step 4. Store the oil in the refrigerator for 5 days
Shake the jar frequently to mix the flavors. Discard the oil after 5 days if you don't use it, just for safety's sake and to avoid ingesting harmful bacteria.
- Never put onion oil at room temperature. It can lead to botulism, which sometimes causes fatal food poisoning, which is often found in preserved foods.
- Store onion oil in the freezer for up to 1 year if you want to keep it longer.
Method 2 of 2: Making Uncooked Garlic Oil
Step 1. Crush 8 cloves of garlic using the back of a knife
Place the onions on a plastic, ceramic, or glass cutting board. Then, crush each onion using the flat end of a knife, pressing down with the palm of your hand. Press the onion hard enough so that the skin peels off.
- Keep the onion skinned while you squeeze it. Otherwise, the onions will be too slippery and you could get a knife when you crush them.
- Do not use a wooden cutting board. A wooden cutting board can absorb some of the onion's flavor.
Step 2. Take and discard the onion skin
Onion peels easily come off when crushed. Throw the onion skins in the trash or put them in the compost bin.
If the skin is difficult to peel, crush the onion a little more
Step 3. Put the crushed onions with 450 ml of olive oil in a jar
Glass jars with airtight lids can be used. Once the jar is closed, shake it a few times to mix the onion and oil.
- You can use a different type of oil, such as avocado or grapeseed oil, instead of olive oil, depending on the flavor you prefer or what you have in your kitchen.
- Add spices or herbs for a different taste.
Additional Seasoning Mix to Add Oily Flavor
Dried herbs (lavender, thyme, parsley, basil, etc.)
Spice
Dried chili
Olive
Orange peel
Peppercorn
Edible dried flowers
Step 4. Store the jars in the refrigerator for 2 to 5 days
This will give enough time for the flavors to mix well. Make sure the jar is tightly closed when stored in the refrigerator to keep the oil fresh.
- If you try to use the oil before 2 days, the taste may not be as strong.
- Discard the oil after more than 5 days. Otherwise, you put yourself at increased risk of botulism, which is a type of food poisoning that results from canned or preserved foods and can be deadly.
- You can also freeze onion oil for up to 1 year.
Tips
Use garlic oil for salad dressing, dipping, or making meat marinades. Garlic oil can also be sprinkled a little over the vegetables. Find your favorite recipes on the internet or in cookbooks
Warning
- Don't leave hot oil unattended. The oil could splash and could burn or cause an oil fire.
- Do not store garlic oil at room temperature or longer than 5 to 7 days. This can lead to botulism, which is a bacterium that lives in preserved or canned food. This can cause food poisoning which can be fatal.
