Healthy Garlic Oil - from the book "Omega 3 Cuisine" by Alan Roettinger
with Udo Erasmus
Several companies now produce oils infused with various
flavours, such as basil or garlic. Commercially, where the health benefits are
not considered paramount (if at all), infusion is accomplished by heating the
oil with various aromatics. In order to protect the fragile qualities of Udo’s
Oil, the same results will be obtained without heating, in some cases by
increasing the quantity of the flavouring agents. The procedure is quite
simple, as you will see.
If you like garlic, this will immediately become a staple in
your kitchen. It’s the quickest and easiest oil infusion, requiring no
straining, decanting, or any other monkeying around. Properly steamed
vegetables really need nothing else. Merely drizzle some of this oil on them
and you will have a dish that anyone will eat with pleasure. It’ll turn
pedestrian mashed potatoes into something truly special. Keep some of this on
hand in your refrigerator and you’ll discover countless uses for it. It’s a
standard ingredient in many of the recipes in this book.
Makes about 1 cup
4 to 7 cloves garlic (see note)
1 cup Udo’s Choice 3 6 9
Pass the garlic cloves through a garlic press into a small
jar. Add the oil and stir. Pour into a clean glass jar or bottle. Simple Garlic
Udo’s Oil will keep for about 1 week in the refrigerator or 1 month in the
freezer.
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| Barrington River Organic Farm Garlic |
