Pete's Garlic Oil, Essential when Cooking Italian
"Can be used as the main ingredient in Linguine Aglio Et Olio, a great addition to pastas with pesto, and roasted vegetables dishes like Brussels sprouts with bacon, broccoli rabbi and sausages. Cloves can be coarsely mashed and placed in a puddle of the garlic infused oil and sprinkled with Tuscany seasoning for a tangy garlic dip for crusty bread with dinner. It can also be used as the base for Bagna Cauda, the famous anchovy vegetable dip and sauce from the Piedmont region of Italy. Early in a day of entertaining, I usually start by preparing a pot of Pete's Garlic Oil early ."
- Ready In:
- 3hrs 10mins
- Serves:
- Yields:
- Units:
Nutrition Information
2
People talking
ingredients
- 1 cup olive oil
- 10 large garlic cloves, with skin
- 5 fresh sage leaves
- 2 inches sprigs fresh rosemary
- 1⁄2 teaspoon kosher salt
- 1 pinch red pepper flakes
directions
- • Remove rough end of garlic cloves and slice each in half lengthwise. Do not remove skin, they contribute favor and removed later. Place them in a narrow stainless steel butter melting pot (please see photo above). Add the rest of the ingredients. If the olive oil doesn't cover the garlic, add more.
- • Place on medium heat until the olive oil begins to lightly sizzle. Reduce heat to a low simmer. It will take several hours before garlic richly tans and becomes soft and sweet. You can hasten the process with slightly higher heat but be careful not to burn the garlic.
- • Remove the garlic skins from the pot when they are released from the cloves.
- Substitute Pete's Garlic Oil and pan roasted garlic when ever plain olive oil and garlic is required.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@Peter Steriti
Contributor
@Peter Steriti
Contributor
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
Please Pete be so kind as to tell us, if this oil is made in advance can it be used for a week or two weeks without losing too much of its potential? Should it be refrigerated? Or should only the freshly prepared one be used? Thank you!
-
Sounds delicious! Please Pete be so kind as to tell us, if this oil is made in advance can it be used for a week or two weeks without losing too much of its potential? Should it be refrigerated? Or should only the freshly prepared one be used? Thank you!
-
-
Can be used as the main ingredient in Linguine Aglio Et Olio, a great addition to pastas with pesto, and roasted vegetables dishes like Brussels sprouts with bacon, broccoli rabbi and sausages. Cloves can be coarsely mashed and placed in a puddle of the garlic infused oil and sprinkled with Tuscany seasoning for a tangy garlic dip for crusty bread with dinner. It can also be used as the base for Bagna Cauda, the famous anchovy vegetable dip and sauce from the Piedmont region of Italy. Early in a day of entertaining, I usually start by preparing a pot of Pete's Garlic Oil early .
