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Garlic in olive oil

November 14, 2010

 The idea of a cellar intrigues me.

I would love to have a room where I would store all kinds of goodies made by me waiting patiently the proper time to get to my table: rusks, jams, yoghurt, drinks and liquers, salted stuff, pickles, olives, pasta.

That’s why, -although I don’t have a cellar- I made this garlic* that is conserved for many weeks in the fridge, ready to be used any time. Of course, the olive oil that conserves it, is a tasty and light scented oil that can be used in salads or to any kind of cooking that calls for a little bit of garlic scent!

 *The recipe is from magazine Real Simple (2006)

INGREDIENTS

  • 1 head of garlic or more –it depends on how much you use garlic in your cookings!
  • Olive oil

DIRECTIONS

  1. Separate the cloves of the garlic one by one without peeling them
  2. Put water in a small pan, put the cloves and let them boil for 3-4’
  3. Throw the water, add some fresh and let cloves boil for 3-4’ more.
  4. Repeat one more time.
  5. Strain the cloves, let them cold a little bit and unpeel them –they are almost self peeled!
  6. Put them in a jar, cover them with olive oil and keep them in the fridge.
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