I preserve garlic and keep it in the refrigerator for weeks for those instances when I don’t have much time for chopping and mincing.
Nothing beats the strong taste of fresh garlic but preserved garlic, to me, is a close second. I can’t stand the funky taste and spongy texture of garlic that comes in a jar but this preserved garlic is different. The olive oil totally preserves the taste and freshness of the garlic.
When refrigerated, the garlic and olive oil turn into a solid butter-like substance that’s easy to spoon out, melts right onto a hot pan upon contact and comes in handy when making dinner.
Some grocery stores sell already peeled fresh garlic. That’s what I use to prepare garlic in advance. I prepare about half a pound of garlic at a time.
Preserved Garlic in Olive Oil Recipe
- Peeled garlic cloves
- Juice of 1 lemon
- Enough olive oil to cover the garlic
Step 1: Process the garlic in a food processor until very finely minced.
Step 2: Transfer it to a jar, add the lemon juice and pour in enough olive oil to cover the garlic.
Step 3: Close the jar tightly and refrigerate for up to 3 weeks.
¼ teaspoon of prepared garlic is equivalent to 1 fresh garlic clove.