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.
Why Homemade Minced Garlic is a Game Changer?
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.
Ingredients For Minced Garlic In Olive Oil
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.
Preparation For Minced Garlic In Olive 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.
Tips For Making Minced Garlic In Olive Oil
- Use Fresh Garlic: Always start with fresh, firm garlic cloves. Fresh garlic has a stronger flavor and will yield the best results.
- Peel Efficiently: To peel garlic quickly, place the cloves in a jar and shake vigorously. This will loosen the skins, making them easy to remove.
- Finely Mince: Mince the garlic finely using a sharp knife or a garlic press. Smaller pieces will infuse the oil more effectively.
- Proper Ratios: Use a 1:2 ratio of minced garlic to olive oil. This ensures the garlic is fully submerged and well-preserved.
- Sterilize Jars: Before storing, sterilize your jars by boiling them for 10 minutes. This helps prevent contamination and extends the shelf life.
- Avoid Overheating: When adding the garlic to the oil, avoid overheating as this can cause the garlic to burn and become bitter.
- Use High-Quality Olive Oil: For the best flavor, use extra virgin olive oil. It has a richer taste and better nutritional benefits.
Storage and Usage Minced Garlic In Olive Oil
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:
- Drizzle over hummus, bruschetta or flatbreads before serving
- Use it in salad dressings or marinades for extra flavor
- Brush on chicken, fish or veggies before roasting or grilling
- Sauté greens, onions or mushrooms with just a splash at the end
- Add a teaspoonful to sauces, soups or stews right before serving
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.
Conclusion: Minced Garlic In Olive Oil
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.
How to Make Homemade Minced Garlic in Olive Oil
Notes
- Freshness is key: Use high-quality, fresh garlic cloves for the best flavor.
- Oil selection: Extra virgin olive oil is recommended for its taste and health benefits. However, you can use another neutral oil if preferred.
- Minimize air exposure: When using the garlic mixture, take out only what you need with a clean spoon to prevent contamination and mold growth.
- Waiting for flavor: The garlic flavor will develop and intensify over time. While you can use the minced garlic immediately, it's best to wait at least a couple of weeks for the most flavorful results.
- Shelf life: Stored properly in the refrigerator, your homemade minced garlic in olive oil should last for several weeks (up to 2 months).
- Freezing option: For longer storage, you can freeze the garlic-oil mixture in ice cube trays. Once frozen, transfer the cubes to a freezer-safe container.
Ingredients
- Garlic cloves: 4-6 cloves (depending on your desired garlic strength)
- Extra virgin olive oil: Enough to fully submerge the minced garlic
- Pinch of red pepper flakes
- Fresh herbs (rosemary or thyme)
Instructions
- Peel the garlic cloves: Separate the cloves from the head of garlic. You can use a knife to smash each clove slightly and then the skin should come off easily.
- Mince the garlic: Finely mince the peeled garlic cloves. You can do this with a sharp knife, a garlic press, or a food processor.
- Choose your container: Select a clean, airtight jar or container.
- Combine garlic and oil: Place the minced garlic in the container. Pour in enough extra virgin olive oil to completely submerge the garlic cloves.
- Optional flavorings: If desired, add a pinch of red pepper flakes for a spicy kick or fresh herbs like rosemary or thyme for another layer of flavor.
- Store: Seal the container tightly and store it in the refrigerator.
Nutrition Facts
How to Make Homemade Minced Garlic in Olive Oil
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!