Saffron Garlic Infused Olive Oil
Try this Saffron Garlic Infused Olive Oil recipe, or contribute your own.
Try this Saffron Garlic Infused Olive Oil recipe, or contribute your own.
- Carbohydrate 5.17598875 g
- Cholesterol 0 mg
- Fat 27.0939887844032 g
- Fiber 0.447612489402294 g
- Protein 1.02651125 g
- Saturated Fat 3.74652675475039 g
- Serving Size 1 1 recipe (44g)
- Sodium 3.78950000068806 mg
- Sugar 4.72837626059771 g
- Trans Fat 0.757637000931637 g
- Calories 262 calories
Step-by-step
- Heat olive oil over medium high heat in a small saucepan.
- Peel the garlic cloves and place in the oil.
- Reduce heat to low.
- Add in the Saffron, Mint and Aleppo Pepper.
- Simmer for 15-20 minutes until garlic is tender.
- Allow oil to cool, then pour oil through a strainer into a glass storage jar.
- Remove the garlic from the strainer and place into the jar with the oil.
- Use in sauces, marinades and vinaigrettes.
Bright yellow threads bleed a golden hue into the fat while crushed garlic softens gently at the edge of a simmer. Visual inspection remains the only reliable metric for doneness here, as a thermometer fails to register the subtle botanical changes occurring in the pan. Watch the garlic cloves closely: they require fifteen to twenty minutes of low heat until a paring knife slides through the center with zero resistance. Maintain a bare whisper of activity in the saucepan; aggressive boiling burns the delicate aromatics and turns the garlic acrid. Overheating stands as the primary hazard for homemade infusions, frequently ruining batches through scorched spices and bitter oils. Fresh mint and Aleppo pepper join the base during the low-heat phase to release their fat-soluble compounds without scorching. Straining removes the particulate matter for safety, though returning the softened garlic to the glass jar provides immediate flavor if consumed within a few days. Standard food safety guidelines dictate that homemade garlic oil stored at room temperature poses botulism risks, so transfer the cooled, strained jar directly to the refrigerator and use it within four days. Olive oil solidifies when chilled, meaning the container must sit at room temperature for fifteen minutes before pouring.
