| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 2 cups |
Ingredients
- 12 whole garlic cloves, peeled
- 2 cups extra virgin olive oil
- 2 lemons
- 2 pinches of red pepper flakes
- 1/2 teaspoon kosher salt
Instructions
- Place the garlic in a small saucepan with the olive oil and bring to a boil. Lower the heat and simmer for 10 minutes.
- With a vegetable peeler, cut large strips of zest from each lemon and add it to the garlic oil.
- Add the red pepper flakes and salt and allow the oil to sit at room temperature until the flavors are infused. Store the oil in the refrigerator.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 245 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 60 mg |
Reviews
Wonderful. I left it at room temperature and use it ASAP, no more than a week, refrigerate means oil gets hard, personally, I don’t enjoy that. Infused oil lasted in good shape. We didn’t get sick
Excellent. I made yesterday. Wife and I enjoyed thoroughly. We poured the oil in a dish, added Parmesan cheese and black pepper, then dipped bread. Delicious. Wonderful. Ina rocks!
I have made garlic oil many times but I NEVER EVER boil the oil. I use a double boiler and heat the oil and garlic at a low temperature so as to not break the oil down. Adding the lemon peels is a great idea. I used it as a finish on pan seared tilapia….delicious.
Sounds like a great idea to make as a hostess gift. However, may I use the 3-year old crushed red pepper flakes that I have??? (still smells peppery, and not rancid. Or do I have to go out and buy another jar that will take another 3 years to get in to?
Very good and tasting, but I wonder how long it’s last or that I can keep in the refrigerator before its go bad.
Reply to hiparker2:
I would recommend you strain the oil before bottling in a glass canning jar. This will result in a pleasantly flavored oil as opposed to an over-poweringly (and potentially bitter flavored oil. Also, storing in a tightly sealed jar, such as a canning jar with a rubber seal, is VERY important. Lastly, remember to REFRIGERATE. Enjoy!
I would recommend you strain the oil before bottling in a glass canning jar. This will result in a pleasantly flavored oil as opposed to an over-poweringly (and potentially bitter flavored oil. Also, storing in a tightly sealed jar, such as a canning jar with a rubber seal, is VERY important. Lastly, remember to REFRIGERATE. Enjoy!
I love it. I use it on everything, especially French baguette slices before I place them in the oven to grill a little. Or I brush some on sticks of rosemary before placing them on top of good steaks on my grill outside or in oven. This does not make a huge amount and as Ina does, I too keep my good oils in the fridge, especially those infused. Because you are not making a lot and will find lots of uses, you should not worry about keeping this safely for longer period of time, especially in the fridge.
The recipe clearly states that the garlic and oil are brought to a boil which will ensure food safety.
The lemon strips and the rest of the ingredients are added immediately after the boil which then are brought to room temperature. Finally, the recipe states to store in the REFRIGERATOR. Also, the amount of garlic lemon oil this recipe yields should and could easily be used quickly due to the depth of flavors it will offer in many day to day recipes. So rest assured that only the cautiousness needed for this recipe is basic common sense we use with all foods we consume. Therefore, there is no need to take to heart comments infused with unlikely scare tactics from those who act as a “Health Inspector.”
The lemon strips and the rest of the ingredients are added immediately after the boil which then are brought to room temperature. Finally, the recipe states to store in the REFRIGERATOR. Also, the amount of garlic lemon oil this recipe yields should and could easily be used quickly due to the depth of flavors it will offer in many day to day recipes. So rest assured that only the cautiousness needed for this recipe is basic common sense we use with all foods we consume. Therefore, there is no need to take to heart comments infused with unlikely scare tactics from those who act as a “Health Inspector.”
I just made the oil and it smells wonderful and I look forward to using it.
I did not watch her making it! My Question is? Do I leave the lemon and garlic in the oil at time of refrigeration??? Anyone? Please?
I did not watch her making it! My Question is? Do I leave the lemon and garlic in the oil at time of refrigeration??? Anyone? Please?
Everything I have been able to research says that making homemade infused oils, especially with garlic or fresh herbs, is a questionable and potentially life-threatening practice. Unless the pH is 4.6 or lower (acidic, leaving any oil-based infused garlic oil (whether made by hot or cold method at room temperature for any length of time is highly questionable. One source indicates “Immersing the garlic in oil, provides a perfect oxygen-free environment for the bacteria to grow, particularly if stored at room temperature. Heat will kill the bacteria but does not destroy the spores which can still cause botulism poisoning, so even the hot infusion method cannot guarantee safety.” Another source insists that “Never store garlic and oil mixtures at room temperature to avoid botulism toxin from developing.” Any search of the web will find recommendations about the dangers of homemade garlic infused oils.