Garlic Oil

This is a simple little snippet of a recipe, but we wanted you to have it. The beautiful Delicata Squash Tart in the December 2017 issue of the journal calls for garlic oil, but it’s such a useful ingredient to have in the fridge. It goes with everything-on salads, vegetables, breads, roasts, pasta. And tarts, of course. Brushed onto the dough before the filling is piled in, it’s a base layer of extra mellow garlic flavor. It keeps well in the fridge, and is one of those easily prepared ingredients that is good to have on hand at all times. 

Directions

Finely mince 2 or 3 cloves of garlic.

Place in a small mason jar, and pour the olive oil over. Allow to infuse for several hours before using.

Stir before using, to suspend the finely minced garlic into the body of the oil. If you will be storing the garlic oil for any length of time, remove the garlic solids after 4 days to prevent unwanted bacterial growth.

Over to You

It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.