Smoked Garlic Olive Oil
Yield 750ml (1 standard wine bottle)
2 WHOLE PODS OF FRESH GARLIC (Peeled and washed under cold water)
700ML EXTRA VIRGIN OLIVE OIL
1 750ML WINE BOTTLE (Sterilized, and with a fresh cork)
3 WHOLE BAY LEAFS
2 SPRIGS FRESH THYME
2 SPRIGS FRESH ROSEMARY
2 SPRIGS FRESH OREGANO
Preheat smoker to 200F. Arrange garlic on a sheet pan with clean sterilized utensils (do not use hands). Place toes so that none are touching each other. Smoke garlic until toes start to tan. (about 20 to 30 minutes). Heat the olive oil to 200F in a microwave oven or in a sauce pan, add smoked toes and immediately remove from heat. Funnel the oil and whole toes into wine bottle, cool to room temperature. Cork the oil and allow the flavors to marry for a minimum of one week.
Olive oil is somewhat unstable and can easily become rancid. It is strongly advised that this seasoned oil be used within 3 (three) months.
Use a conventional oven if a smoker is unavailable. Also, mix 1 tsp. of liquid smoke with one cup of water and sprinkle over the top of the garlic then bake for the 20 - 30 minutes as called for above.
Once the oil has cooled, add any or all of the alternate ingredients.
The addition of the fresh seasonings will give the oil an additional visual presence that would inspire conversation and use. It is highly recommended.
Pecan, Apple, Cherry, Mesquite, Hickory
The smoked garlic oil will gain in strength with age, it is suggested that a taste test be made before using the oil in any recipe. If the oil has too much of a smoke or garlic flavor then dilute the oil with a premium olive oil.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.