- Dish type
- Side dish
Wild garlic-infused olive oil is easy to make using only 2 ingredients: wild garlic and extra-virgin olive oil. Use in salad dressing or drizzle over soup.
9 people made this
- 1 bunch wild garlic
- 475ml extra-virgin olive oil
MethodPrep:10min ›Extra time:7days › Ready in:7days10min
- Remove the white portion of each wild garlic leaf, reserving for another use. Roughly chop the green portions and place in a jar; cover with olive oil and place the lid on tightly. Shake jar and chill in the fridge for at least 1 week.
- Place contents of jar in a blender and blend until pureed. For a more refined finish, strain through a piece of muslin or cheesecloth.
Wild garlic, also known as 'ramsons' or 'ramps', can be foraged in the springtime and may be found at speciality markets or farmers markets.
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Once you begin using this punchy, fragrant oil, you will want to add it to everything savoury &ndash it&rsquos incredibly versatile.
It&rsquos a great base for salad dressings: use it in place of the garlic clove and olive oil in this classic Niçoise salad in pesto in this breaded halloumi and courgette salad or shake up a honey, Dijon mustard and lemon dressing to pour over quinoa, kale, pomegranate and asparagus salad. It also works excellently with tahini and a squeeze of citrus in this grilled vegetable salad and this cold noodle salad.
Lift pasta sauces with a small glug of garlic oil. Try it in creamy mushroom spaghetti classic marinara and meatballs the spicy tomato and pancetta sauce known as amatriciana or a simple roasted tomato and chilli pasta.
Use it in bold, quick marinades to flavour seafood such as prawns and sardines, as well as chicken and steak. You can use it on vegetables and meat substitutes like tofu.
Splash a little garlic oil into stews before serving to add richness and give flavour a lift. It works particularly well with smoky chicken and black bean and spicy prawns and tomato. Don&rsquot even think about serving smooth and creamy cauliflower soup, mushroom soup, cannellini bean soup, chunky fish soup or a spicy Korean seafood soup without a drizzle on top.
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It&rsquos fantastic with eggs of all sorts &ndash swirl some over shakshuka or stir into scrambled eggs with lots of black pepper and a little Parmesan.
It makes gorgeous garlicky mayo (use a blend of garlic oil and regular olive oil) and is just made for hummus. A few big glugs of garlic oil and a couple of soft, gooey confit cloves beats adding raw garlic any day.
Garlic oil also makes unbeatable focaccia. Try this recipe and use a mixture of garlic oil and olive oil.
How to Make Garlic Infused Olive Oil (Good with Everything)
I use olive oil for so many things, it’s quite funny really. I use it for cooking, for baking, drizzled over salads. It's seriously my go-to if I want to add a punch of flavor just like that. In cooking, it helps synthesize all the flavors in the dish right from the get-go. From sauteeing to the final stages of any dish, cooking with infused olive oil can really make a difference sometimes. This recipe is good for people who aren't too fond of the flavor of olive oil, but would still like to incorporate it into their meals for health purposes.
Garlic and Olive Oil — A Winning Combination
It’s such a shame that in this day and age with so much information available to us that there are still many people out there who religiously use vegetable oil for cooking. When you consider that heart disease is the leading cause of death worldwide, you would think more people would be conscious of the effect that the food has on their health. When you heat vegetable oil, it causes oxidation, and once consumed it can increase blood pressure and total cholesterol, inflammation, and it can also increase your risk of developing cardiovascular diseases. (1)
By swapping out harmful vegetable oils for olive oil though, you are actually consuming a good amount of omega-3 fatty acids that not only protect your cardiovascular system, they provide many other health benefits as well. (2)
Regular Olive Oil vs. Extra Virgin Coconut Oil
Olive oil is graded according to its oleic acid content. They are all the same type, but vary in color, quality, and taste. Changes in appearances are common, even when they are the same ‘type’ of olive oil. Regular olive oil typically has more oleic acid and is lighter in color. Extra virgin olive oil contains less than 1% of oleic acid, and is darker and more bitter than regular olive oil. However, it contains more antioxidants and fewer sensory flaws.
For this recipe, be very careful about choosing the type of garlic you use. Do not use bottled or canned garlic as this has been soaked in water, so the flavor is not quite the same. Also, fresh garlic has a more pungent aroma, which is what you want when infusing oils. You want both the smell and juices to permeate the solution for maximum absorption. Aside from adding flavor, garlic adds an extra level of protection in the body thanks to its anti-inflammatory and immune system boosting properties. (3)
Garlic infused olive oil can be made quite simply by simply cooking garlic cloves over very low heat with olive oil. However, it’s also possible to spruce up the recipe even more by adding in a couple of optional ingredients. Give it a try with thyme sprigs and dried chili peppers as well for a real treat. When stored in a cool, dry place, this can keep for up to 1 month.
Now that you have your garlic infused olive oil, it’s time to test it out. Try cooking these paleo recipes with it.
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DISCLAIMER: The information provided on this website is not intended to replace any information provided by a qualified health care professional and should be considered general educational information only.
I strongly recommend consulting a registered nutritionist/dietician/medical practitioner.
* The low FODMAP diet has been shown to reduce symptoms in
80% of IBS sufferers, so, unfortunately, it won't help 20%, but you also won't know unless you try.
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Recipe for Zinfandel Infused Elk Ribeyes with Red Wine Reduction
There is nothing like treating someone to a spectacular grilled meal. Creating unique, easy and delicious meals on the barbecue is the perfect way to enjoy a nice summer evening. This recipe for Zinfandel Infused Elk Ribeye with a Red Wine Reduction is perfect for any occasion. While the rich body of blackberries and mocha flavors layered with spice and vanilla of the Gnarly Head Zinfandel pairs best with short ribs and chocolate, the unique game flavor of the meat brings an unexpected earthy note that complements the wine reduction and cedar plank cooking method. Try this meal with seasonal veggies and simple mashed potatoes to really highlight the amazing flavors of the reduction and meat pairing.
Recipe for Zinfandel Infused Elk Ribeyes with Red Wine Reduction
freshly cracked black pepper
Red Wine Reduction:
shallot oil (or garlic infused oil)
fresh rosemary, thyme or your favorite herbs
- 60 minutes before you are ready to cook, place the infusion plank into a bucket or sink filled with water to soak.
- 45 minutes before you are ready to cook, season the elk ribeyes generously on all sides with the salt, garlic and pepper. Set them on a rack to dry in the refrigerator. If they aren't the same thickness, you can tie them up a little to ensure that every steak cooks around the same rate.
- After an hour, remove the infusion plank from the water and place it onto your grill. Preheat the grill to 300°F.
- Once the grill is up to temperature and the plank is beginning to smoke a little, carefully pour some of the Zinfandel from the bottle into the plank. Place the game steaks onto the plank and cook for up to an hour, until an internal temperature of 125°F. Remove the steaks from the grill.
- While the game is gently cooking, being infused with the delicious flavors of the wine and plank, make the shallot oil. Peel and slice the shallots thinly. Place a medium-large saucepan on the side burner or on your stove. Heat the oil to between 350°F and 365°F. Once at the right temperature, add all of the shallots, frying until they are golden and crispy. Turn off the heat and remove the shallots from the oil, onto a paper towel to drain. Season with salt to taste. The oil has now been infused with intense shallot flavor. Use this as a cooking oil, garnish and finishing oil or the base of a salad dressing. Once drained and cooled the shallots are nice and crispy and will make a fantastic garnish.
- This step is optional and will only remove your garnish for the final plating.
- Make the Red Wine Reduction by adding 1 tbsp. of shallot oil, 1 cup of Gnarly Head Zinfandel, balsamic vinegar and fresh herbs. Bring the mixture to a simmer. Simmer the wine mixture until reduced and syrupy. Remove the fresh herbs and drop in the cubed butter, one square at a time, mixing until fully incorporated.
- Once the meat has reached the perfect temperature, about 10°F away from done, remove them from the barbecue and allow them to rest while you heat up the infrared sear station side burner or main burners to high. Sear the elk over high heat until delicious grill marks form. Serve them with your favorite seasonal vegetables and potatoes. Top the steaks with a drizzle of wine reduction and a handful of crispy shallots.
PRO TIP: Use the shallot oil when cooking the veggies and mashing potatoes for extra tasty goodness
This recipe for Zinfandel Infused Elk Ribeyes with Red Wine Reduction is great. Feel free to substitute steaks of beef or even lamb for the main protein in this recipe. Zinfandel is a fantastic wine to pair with barbecue and red meats in particular. Traditional red wine reduction sauces require you to strain the shallots out or have a chunky sauce. I didn’t want that and found a way to infuse the delicious flavor of shallot in the sauce. Yes, making your own shallot oil is an extra step, however, the reward is worth it in the end. Not only do you have loads of extra infused oil to use for other recipes, but you have a fantastic garnish too. What game meats do you barbecue? Share your favorite game meat BBQ recipes and photos on our social pages like Facebook and Instagram, using the hashtags #SummerJustGotLit, #NapoleonEats and #NapoleonGrills.
Garlic-Infused Olive Oil
While garlic is the devil in bulb-form for us IBS sufferers , garlic-infused olive oil is actually perfectly lowFODMAP if you do it right! You can still enjoy that delicious garlic flavour without the usual consequences.
Making it yourself is easy and considerably cheaper than buying it pre-made from the shops, so it's a great recipe to have in your low FODMAP repertoire.
Why is garlic oil low FODMAP, if garlic is high FODMAP?
Well, the oligosaccharides in garlic are sugars, which only dissolve in water. So they do NOT dissolve into oil, but the flavour does!
TOP TIP: when you are buying pre-made garlic oil, it must say "infused". If there is garlic extract added to the oil there will be FODMAPs in there.
WARNING: There is a small risk that the bacterium Clostridium Botulinum will be present, usually found in soil, which thrives in anaerobic conditions (e.g. in oil where there is no oxygen). It can then produce the toxin botulin, which is obviously a really dangerous thing to consume. However, we'll be taking steps to avoid this.
[Prep: 2 minutes. Cook: 15mins + several hours to cool & infuse. Total = 17 minutes + rest time] Makes 200ml (
*CONSUME WITHIN TWO WEEKS*
First peel the garlic cloves, doing your best to keep them fully intact.
Cut off the root end, this makes contamination with C. Botulinum less likely.
In a pan, cover the garlic cloves in the oil and gradually raise the heat until the garlic is bubbling gently.
Simmer for around 15 minutes. The garlic should go beautifully golden but not black or burnt.
Turn off the heat, cover and leave to cool and infuse for the rest of the day or at least a couple hours.
When the oil is cool, you'll need to carefully strain out the garlic. Any little pieces left in the oil will stop it being low FODMAP so don't agitate the softened cloves.
Meanwhile sterilize a jar & lid by first washing it with soupy water, rinsing it and placing it in a hot oven for 10 or so minutes. Then leave to cool.
If you have a muslin cloth to hand, use it laid over your sieve on top of a bowl/jug. Pour in the oil and check the result is beautifully clear.
Transfer the strained oil into your sterilized jar and enjoy! You can safely store it for up to two weeks and even keep it in the fridge if you are particularly worried about botulism, although it will solidify a bit.
Wild garlic oil.
If you thought I got tired of wild garlic by now, you’re totally mistaken. I’m just starting with new recipes that conserves that herb for me to use it all year long.
I tried some wild garlic infused olive oil last year and it didn’t taste as intense as I’d like it to, so I tried a different recipe this year: wild garlic oil.
What’s the difference you ask? Well for one you just put a few roughly chopped leaves into a bottle of oil and for the other you blend it in. Guess, which one I made.
All you need for this wild garlic oil:
Put both ingredients in a blender and mix well until it get’s a smooth consistency. Now sieve it through a fine sieve into a jug. Heat some water and pour it boiling hot into a glass bottle. Pour it out again. That bottle is now sterile. Let it cool and pour in the wild garlic oil – you might wanna sieve it again as the particles have settled to the bottom.
I’m only figuring out what I can use this oil for: salads, maybe on an avocado sandwich, to drizzle on meat? The possibilities are endless.
How to Preserve Garlic in Oil
Here’s how to store garlic cloves in oil:
- Fill a clean quart mason jar with the garlic cloves.
- Slowly pour extra virgin olive oil over the cloves.
- Add enough olive oil to completely cover the cloves. Make sure that no part of the cloves are exposed to the air.
- The garlic MUST be completely covered.
Wipe the rim of the jar using a clean paper towel or cloth. Making sure the rim is clean will mean the lid can make a good seal.
Storing Garlic in the Fridge
Add the seal and ring to the mason jar and close tightly. Then, put the jar in the refrigerator and keep it there. Remove the cloves as needed for cooking, but be sure to return the jar to the fridge.
The olive oil will solidify and it doesn’t look as pretty as when you first added the oil, but it is much safer to store the jar in the fridge. Plus, grab some oil mixture along with the garlic and grease your cooking pan! Just remember to have the cloves completely covered while stored in the fridge.
Once you’ve used all the cloves in the jar, you now have garlic flavored oil to use in all kind of meals!
Storing fresh or raw garlic in oil at room temperature provides the perfect environment for bacteria to grow.
Don’t take that chance!
Pan Seared Spiced Wild Sea Trout
I love making meals with the freshest, seasonal ingredients I can find. This pan seared spiced wild sea trout recipe is one of my favourites. In the Summer months when wild sea trout is in season and sea spinach is harvested fresh from the sea, you know you are going to be in for a real treat.
You could of course make this recipe with salmon and garden spinach but this time of year I like to take advantage of these delicious and wild ingredients. The sea trout is so succulent. Personally I feel it blows farmed – even organic salmon away.
If you’ve never tried sea spinach, I suggest going down to your fishmonger and getting some. It’s not available all year round so get in there while you can. You’ll be glad you did.
With ingredients like these, you really don’t need to do much to them. I used some homemade wild garlic infused olive oil to sear the sea trout and sea spinach. I sprinkled a little of my CURRY GUY smoked spicy salt and smoked tandoori masala over the top and voilà, dinner was served in minutes.
If you don’t have a pack of my smoked spices, you could use flaky salt such as Maldon and garam masala. This will give you great results too.
Homemade Fried Garlic & Garlic Infused Oil
This is one of my favorite things to keep in my pantry and I feel you should keep it in yours as well! Growing up I always hated making it because I always had to chop the garlic by hand. I did it so often that I actually didn’t really mind doing it from time to time. One of the best parts of making it is how it smells when it’s finished.
Nowadays I upgraded and started using a food processor! The food processor is an amazing invention and it chops up the garlic in a matter of seconds! In fact for the recipe below the food processor I used chopped it up in less than 30 seconds, where as if I was to hand chop it manually it would take me maybe 5-10 minutes. The best part is that the food processor doesn’t have to be the super big ones. I highly recommend using the small ones like the one from Proctor Silex! I have been using this brand since my college days and it never really failed me. The best part is that it’s small enough to store on your counter or anywhere on a shelf. I will admit that I may or may not have bought that food processor just for the sake never having to chop up garlic by hand ahaha. I also recommend using pre-peeled garlic if you want to save some time.
I know that some don’t like frying or using oil, so I tried to make this recipe as simple as possible. I feel that the recipe below has the perfect amount of oil, but if you want you can reduce it by 1/4 cup if you only plan on using the fried garlic.
One issue I always run into when frying things is having excess oil. Fortunately for you all I measured out how much oil I used on my previous batch to ensure that there was enough if we wanted to use the garlic infused oil for other recipes. If you don’t see yourself using the fried garlic as often, you can always cut the recipe in half or just share it with others!
Makes approximately 2 cups
1 Lb / 500 g Peeled Garlic
1) Chop up your garlic with a knife or a food processor. You want your garlic to be similar to the size of nerds candy, so try not to mince it too small.
2) Combine oil & minced up garlic in a pan, and cook on high heat. You are going to want to stir occasionally so that nothing sticks to the bottom of the pan and to ensure the garlic does not burn.
*It is normal if your mixture forms bubbles. The bubbles mean the garlic is being fried. If the bubbles gets super wild, just take the pan off the heat for a few seconds until the bubbles settle.
3)Once the garlic starts to turn slightly brown, turn the heat down to medium. Continue to cook until the garlic turns almost golden brown.
*About 15-20 minutes should elapse at this point depending on the heat of your stove.
4)When the garlic is almost golden brown, turn the heat off and move the pan to a non-heated section of your stove. Let it rest for 5 minutes or so.
*The residual heat from the hot oil will continue to cook the garlic, so don’t worry if it’s not the perfect golden color yet.
5)Once the garlic is perfectly golden brown after resting, continue to let it cool until you can transfer it to an airtight container, or you can use it immediately.
Adding fried garlic & oil to dumpling sauce
Adding fried garlic to pho, wonton soup, and other soups
Using fried garlic and oil to make garlic rice.
Adding fried garlic & oil when making stir fried rice noodles
Adding fried garlic to blanched vegetables
*Note that these are not the only uses, but some of the uses I have used it for. If you use them in other things, please comment them down below!
Commonly Asked Questions
Can I use minced garlic from the jar?
No, please only use fresh garlic. The ones in the jar will not taste the same and the additives that they have may prevent it from crisping up.
Where can I store this?
I personally always store this in a pantry away from light, in an airtight container with the oil and garlic together. If you want, you can store it in the fridge if you prefer.
How long in advance can I make this?
I always have this in my pantry and it lasts a long time! I would store it up to 1 month at room temp and up to 2 months in the fridge.
If you made this recipe, please tag me on Instagram so I can re-share it!
Sage Infused Olive Oil
These bottles are perfect for storing sage infused olive oil to flavor sauces, roast chicken and turkey, or just to use for dipping your favorite crusty bread. You can find the bottles I used with a click on the image below!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SKSHarvest #SeasonalSolutions #CollectiveBias
Leaves are changing, fall is in the air and I’m starting to figure out this year’s Thanksgiving menu. Even though it’s over a month away, we’re all hyper-aware it’ll be here before we know it!
One idea I plan to try is using sage infused olive oil to baste the turkey instead of just plain olive oil and butter (but, let’s be honest, I still may need to use some butter, because B U T T E R).
Infusing oil with flavors is really simple, and the end result can be something you use immediately (garlic infused olive oil for a quick weeknight pasta sauce), or something that you store to use over time.
Sage and poultry go together like peanut butter and jelly, so the idea of infusing oil with that flavor and scent seemed like a no-brainer.
And, while I do love the scent and taste of sage, I find it can be really overwhelming sometimes.
Infusing the oil with sage gives a lighter note, something you smell and taste in the background, rather than the first flavor that grabs your attention.
After the olive oil and sage leaves spend some time cooking over low to medium heat in a sauce pan and then cooling, you’ll need to store the sage infused olive oil somewhere.
I found these SKS Clear Glass Beverage Bottles w/ White Metal Plastisol Lined Lug Caps are the perfect shape, size and function for storing an average bottle of olive oil (16 oz).
And, while they’re practical enough to use everyday in my own kitchen, they’re also cute dressed up simply with a little twine and a sprig of fresh sage, if you’re looking for a gift to give over the holidays or as a housewarming present.