What is garlic oil?
Garlic oil is extra virgin olive oil infused with garlic. This Tuscan garlic oil from Il Bottaccio instantly adds a warm, savory garlic aroma to dishes.
Where does the garlic flavor come from?
For the concentrate, Il Bottaccio uses the Contemporaneo method: fresh garlic and olives go into the mill together. This concentrate is then mixed with extra virgin olive oil. This way, the garlic truly infuses the oil.
What do you use olive oil with garlic for?
For bruschetta, toasted bread, pasta, pizza, soup, vegetables, potatoes, beans, chicken, meat, and tomato sauce. A small amount goes a long way.
Can't I just make garlic oil myself?
For immediate use: yes. For storage: preferably not. Fresh garlic in oil can cause botulism if stored improperly. This is rare but serious. Therefore, do not store homemade garlic oil on the counter for days. The Voedingscentrum (Netherlands Nutrition Centre) advises storing homemade products with garlic in oil for a maximum of 4 days in the refrigerator at 4 °C.
Can I cook with it?
Better not, and it's not necessary. It's better to use this oil as a finishing oil, after preparation. It works perfectly over warm pasta, soup, pizza, vegetables, or potatoes. This way, the garlic aroma remains beautifully present.
Is this convenient if I use garlic often?
Yes. You get garlic flavor quickly without peeling, chopping, pressing, or getting smelly fingers. Especially for bread, pasta, soup, pizza, and vegetables, it's simply convenient.
How do I store this garlic oil?
Store the bottle well-sealed, in a cool, dark place. Not next to the stove and not in direct sunlight. Use it often, and it will naturally stay at its best.
