Do you like cooking with Garlic? Garlic not only makes the food tastes so much better, it also has some healthy benefits. This is a Simple recipe to make home-made garlic oil with just 2 ingredients. The garlic oil is then ready to be used every time you cook. It saves you time from having to peel and chop the garlic every time you cook.
Health Benefits of Garlic:
- Lowers blood pressure
- Lowers cholesterol
- Has anti-inflammatory effect
- Reduce risk of cancer
- Strengthen the immune system
For more benefits of Garlic, check out Health Line for the 11 Proven Health Benefits of Garlic.
What is Garlic?
I am sure everyone knows what garlic is. This is just a refresher of what garlic is from wikipedia: “Garlic (Allium sativum) is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and Chinese onion. Garlic is native to Central Asia and northeastern Iran, and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use.”
Most of the recipe sites make garlic oil differently. They would slow roast garlic in olive oil. The recipe that I use to make home-made garlic oil is very simple and fast. You only need 2 ingredients: garlic and oil. I use canola oil. It only takes a few minutes to have the garlic oil ready for use every time you cook.
Ingredients for Home-Made Garlic Oil:
- Canola Oil. If you want a healthier version, the use Olive Oil.
Instructions to make Home-Made Garlic Oil
- Peel the garlic
- Chop up the garlic
- Add the garlic to mason jar
- Add canola oil to jar
- Refrigerate until use
Tips on how to peel garlic:
- Take a garlic bulb and remove as many cloves as you need.
- Add the garlic cloves to a mason jar and screw on the cap.
- Shake the jar for 10 seconds or so. The skins will break away.
- If skin is still there, remove the skin and shake again.
- Remove the peeled garlic from the jar and trim off the root.
- REFRIGERATE garlic oil. DO NOT store garlic oil at room temperature as it creates conditions for producing botulism toxin (i.e. low acidity, no free oxygen in the oil and warm temperatures).
- DO NOT store garlic oil more than 5 days in refrigerator. Make enough for use within the week.
- Check out Live Strong for more details on garlic poisoning.
Below are some recipes you may like that also use garlic oil:
- Easy Spicy Garlic Pepper Shrimp
- Super Healthy, Easy Baked Eggplant Recipe
- Fried Eggs with Enoki Mushrooms
Please share the recipe with your friends, family and colleagues! Feel free to leave a comment if you like the recipe or have any suggestions.