Garlic Oils

Makes 1 cup (250 ml)

This basic combination can be used with a variety of dishes.

1 crush one clove of garlic*

1 cup (250 ml) olive oil

Combine the two in a sauce pan. Bring to a bubble over medium heat (about 3 minutes.) Reduce to low and cook another 10 minutes. Cool at room temperature (about 45 minutes). Refrigerate up to a week.

Harvesting garlic, from "Tacuinum sanitatis" (a 15th century medieval handbook on health and well being) >

*Garlic has been found to have antibacterial, antiviral, and antifungal activity.

Options:

• Garlic Oil Vinaigrette makes 1/3 cup (75 ml)

3 Tbs. (45 ml) of garlic oil

2 Tbs. (30 ml) each: red wine vinegar and grated Parmesan cheese

Whisk the ingredients.

• Vegetables* with Garlic Vinaigrette

1 bunch (1 lb./450 g) asparagus, trim the ends

1 bunch (1 lb/450 g) carrots, halved

2 Tbs. (30 ml) garlic oil

Steam the vegetables for about 5 minutes. Serve on a platter, drizzled with the garlic oil.

*Substitute any vegetables

1. cooked summer squash drizzled with garlic oil
2. cooked beets + garlic oil + parsley
3. cooked spinach + garlic oil

• Pizza Crust

Brush the crust with garlic oil before adding the vegetables, cheeses, and herbs. Spray olive oil over the pizza. Bake.

• Salad Dressing

Mix other herbs and spices to the garlic oil or vinaigrette, add some mustard. Shake and pour.

• Mix with mashed organic potatoes.

• Use in place of olive oil.

• Garlic dipping

Mix the garlic oil with some cheese and herbs or red pepper flakes. Serve with warm cubed French bread.

• Boiled dandelions

Boil the dandelions in water for 15 minutes. Drain. Sauté in garlic oil about 15 minutes. Season with a pinch of chili powder and pepper.