From the page: Garlic peel has power
Idea 3
Garlic-infused olive oil
Infusing oil with herbs and garlic is an ancient technique of Mediterranean kitchens, where nothing of the seasoning went to waste. Gentle heat carries garlic's aromatic compounds into the olive oil, which acts as a flavor vehicle — and the peels, rich in essential oils, perfume even without the pulp.
What you need
- Very clean and dry garlic peels (and peeled cloves, if you want a stronger flavor)
- Olive oil or vegetable oil
- A glass bottle with a lid
- A small pot (or a double boiler)
How to make it
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1
Wash the garlic thoroughly and dry it completely — any moisture makes the olive oil mold or turn sour.
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2
Heat the olive oil over very low heat with the peels (and a few cloves) for 15 to 20 minutes, without letting it fry: the goal is to warm, not brown.
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3
Turn off the heat and let it cool completely with the ingredients inside, so they keep releasing aroma.
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4
Strain through a fine sieve and transfer to a clean, dry glass jar, sealing well.
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5
Store in the fridge and use within two weeks, always with a dry spoon to avoid contamination.
Finishing touches
It looks beautiful in a small bottle with a sprig of rosemary — and it makes a lovely handmade gift. A drizzle over bread, rice and roasted vegetables turns a simple dish into restaurant fare.
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