What makes homemade minced garlic in olive oil such a special ingredient? When you dice, mince, or crush fresh garlic cloves and combine them with high-quality olive oil, you get an incredibly flavorful, aromatic condiment that can transform any dish. The jarred, pre-minced stuff just doesn’t compare. Homemade garlic oil contains no unnecessary preservatives or anti-caking agents like the store-bought versions. It’s as close as you can get to fresh garlic flavor conveniently bottled up. So why should you ditch the jar and try making your own? Read on to learn all about the benefits of homemade garlic oil and how to make it yourself at home.
What makes homemade minced garlic taste so much better than the pre-minced kind? Freshness is key. Garlic cloves start losing flavor as soon as they are crushed or minced, so jarred garlic oil made from pre-minced garlic is already past its peak flavor. When you mince garlic right before combining it with olive oil, you get the most vibrant, pungent garlic punch possible.
Additionally, homemade garlic oil has a wonderfully coarse, rustic texture from the chunky minced garlic. The garlic solids almost act like flavor sponges, absorbing the olive oil’s fruity notes. Pre-minced garlic has a very fine, uniform texture that does not impart as much flavor.
Making your own garlic oil also makes cooking much easier. It takes no more than 5 minutes to throw together a batch, and it keeps for 2-3 weeks in the fridge. Having a stash of homemade garlic oil on hand means flavor is never more than a spoonful away. Use it to quickly add deep garlic flavor to sauces, sautés, roasts, marinades and more.
You’ll also find yourself getting more creative with ways to use it! Drizzle it over hummus, use it to roast vegetables, add it to salad dressings, or brush it over chicken or fish before grilling. The possibilities are endless.
To make garlic oil at home, you only need two ingredients: garlic and olive oil. But not just any garlic and olive oil will do to make the best homemade garlic oil.
For the garlic, choose fresh, firm bulbs with tight papery skins. The cloves should look plump and be free of any sprouts or green germs. Choose bulbs with large cloves rather than tiny ones to reduce mincing time. The variety of garlic is up to you, but bold, pungent options like Elephant or Russian Red offer the strongest flavor.
When it comes to the olive oil, go for a high-quality extra virgin. The flavor should be intense, bright and peppery. Robust olive oils allow the garlicky notes to shine rather than getting drowned out. Lighter, milder oils don’t pair as well with the potent garlic. Always do a smell and taste test before using the oil.
To transform garlic cloves and olive oil into flavorful garlic oil, the prep work couldn’t be easier. Here are simple steps to follow:
First, peel the garlic cloves. Smashing the cloves lightly with the flat side of a knife helps loosen the skins for easy peeling. Once peeled, gather the garlic cloves on a cutting board and roughly chop into smaller pieces. This makes mincing quicker.
Next, mince the garlic as finely as desired, from a coarse texture to an ultra-fine puree. A chef’s knife works well, but a garlic press or mini food processor also does the trick. Just don’t mince too far in advance, as the flavor fades quickly.
Immediately transfer the minced garlic to a clean jar or container. No need to wait – the olive oil helps preserve the garlic’s potency. Pour the olive oil over to cover and seal. That’s all it takes!
No other ingredients are necessary, but a pinch of salt can amplify the flavors. Just be sure to refrigerate and use within 2-3 weeks.
One of the appeals of homemade garlic oil is that it stores easily in the fridge for 2-3 weeks. The olive oil helps prevent spoilage or bacteria growth. To retain maximum fresh garlic flavor, use within 2 weeks. The olive oil itself keeps longer, so if the garlic pungency fades after 3 weeks, you can still use the oil.
When using homemade garlic oil, keep in mind that the garlic solids can burn easily if overheated. To prevent burning, add it at the end of cooking to gently heat through. You’ll get the most pronounced garlic flavor using it raw or gently warmed, rather than sautéing or frying with it.
Here are some easy ways to use garlic oil:
The possibilities are endless – homemade garlic oil can enhance the flavor of just about any savory dish. Keep a jar in the fridge to instantly elevate meals.
Making your own minced garlic in olive oil at home is a rewarding, worthwhile endeavor for any home cook. With just two ingredients and a few minutes of prep, you can have a flavor powerhouse condiment ready to elevate grains, proteins, veggies and more. Ditch the pre-minced garlic oil and try your hand at homemade. Once you experience the incredibly fresh, bright flavor, you may never go back to store-bought again! With a little practice, homemade garlic oil can become your new secret weapon in the kitchen.
Serves: 4 persons
Amount Per Serving: | ||
---|---|---|
Calories | 5 | |
% Daily Value* | ||
Total Fat 0.5 | 0% | |
Saturated Fat 0.2 | 0% | |
Trans Fat 0 | ||
Cholesterol 0 | 0 | |
Sodium 0 | 0 | |
Total Carbohydrate 1 | 0.3% | |
Dietary Fiber 0 | 0 | |
Sugars 0 | ||
Protein 0 |
Vitamin A 0 | Vitamin C 0 | |
Calcium 0 | Iron 0 |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!
This post was last modified on 08/06/2024 17:57
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