Thursday, May 2, 2019


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
Oil Blend

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.

Barrington River Organic Farm Garlic

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