Garlic in olive oil
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)
- 1 head of garlic or more –it depends on how much you use garlic in your cookings!
- Olive oil
- Separate the cloves of the garlic one by one without peeling them
- Put water in a small pan, put the cloves and let them boil for 3-4’
- Throw the water, add some fresh and let cloves boil for 3-4’ more.
- Repeat one more time.
- Strain the cloves, let them cold a little bit and unpeel them –they are almost self peeled!
- Put them in a jar, cover them with olive oil and keep them in the fridge.