My husband bought 10 bags of Mego Garlic (100 cloves garlic in total!), so I made homemade garlic oil.
My husband loves Mego garlic because it’s fresh, easy to use (no need to peel), and carefully grown without pesticides thanks to the help of people with disabilities and the elderly.
Mego Garlic can be eaten whole, including the sprouts and roots, and has a more mineral rich and milder taste than regular garlic.
This recipe can also be made with regular garlic.
TOC
INGREDIENTS for Garlic Oil : 100ml
- 5 cloves garlic
- 100ml olive oil
INSTRUCTIONS for Garlic Oil
STEP
Preparation
- Sterilize the glass bottle with boiling water (or alcohol) in advance and dry it.
STEP
How to make garlic oil
- Finely chop the garlic. It is useful to use a chopper or food processor.
- Place the garlic in a sterilized jar and pour in the olive oil.
- Can be stored in the refrigerator for up to 3 weeks.
STEP
How to use garlic oil
- Dressing (+ vinegar, salt)
- Stir fry
- Pasta sauce such as spaghetti aglio e olio (+ chili pepper)
- For finishing soups and pasta
- Spread on bread
NOTES
- You can also make this recipe with regular garlic
- Add chili peppers to make chili garlic oil.
- How to sterilize the jar by boiling
1. Wash the storage jar thoroughly with dishwashing detergent and dry it.
2. Place a dishcloth on the bottom of the pot and place the bottle on top.
3. Add enough water to cover the jar and bring to a boil. Then reduce heat and simmer for 5 minutes.
4. Turn the jar upside down and let it dry.
PRESERVATION
・Can be stored in the refrigerator for up to 3 weeks.
