{garlic scape week} Infused Olive Oil!

The final product of this project was, to me, reminiscent of  jars of formaldehyde, filled with dead snakes and sitting on the shelf of a biology classroom.

Now that I’ve whetted your appetite, let me lure you further by emphasizing the ease of creating garlic scape olive oil.  I got the idea from a Martha Stewart magazine recipe for garlic infused olive oil, but altered the recipe considerably as I experimented with it.  Despite a maybe concerning first impression, the oil is actually tasty and quite versatile.

I began by heating up 32 ounces, or 4 cups, of olive oil.  I used organic olive oil that I purchased at Ocean State Job Lot (where it’s much less expensive than from the grocery store).  I let the oil heat up over medium heat in a saucepan while I rinsed the garlic scapes, along with several pieces of regular garlic.  I used the regular garlic because I was concerned the scapes themselves wouldn’t add enough flavor on their own.  I added all of it to the heated oil and let it cook, at a very low simmer, for about a half hour.  I kept an eye on the garlic scapes and let the whole mixture cook until they looked softened, but not fried.  As the oil cooled off the stove, I used a slotted spoon to scoop out the regular garlic and put it aside for a stir fry I made for dinner. Before pouring the oil in to the jars, I dangled one garlic scape in to each jar, allowing it to naturally spiral in to the jar.  Once the oil was cooled enough that I wouldn’t be seriously scalded by a spill, I poured it in to four sterilized eight ounce canning jars. Since I was making only four jars, I chose not to go through the process of preserving these jars.

This oil can be used to dress a variety of salads (think pasta or quinoa), but may be best put to use in cooked dishes such as baked chicken or roasted potatoes.  I made this infused olive oil for the last Food Swap* and sadly did not keep any of it for myself (but came home with a whole bunch of fun items I had traded it for!).  Since it was so easy though, I plan to make some again while scapes are still in season and this time will keep some for my own cooking adventures.

*As a happy recipient of said oil, I have been very pleased. I keep it in the refrigerator and I use it on everything. This week alone I used it as my cooking oil for fried rice, drizzled some on eggs & arugula, and threw some into a pasta dish with lamb as a finishing touch. The flavor is mellow, but there. Very nice swap idea Alexis! -Christina

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Categories: How To, recipe, Vegetables

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5 Comments on “{garlic scape week} Infused Olive Oil!”

  1. July 13, 2011 at 9:30 am #

    You are hilarious, Alexis. And the olive oil sounds perfect, I hope to remember to make some with the next batch of scapes!

    • Alexis
      July 13, 2011 at 10:09 am #

      Thanks Christine! Next time I need to remember to make enough for me to keep some. And thanks Christina too!

  2. July 13, 2011 at 1:01 pm #

    Ooo, I love infused oils! My neighbor just gave me a bunch of garlic scapes (in exchange for some radishes), and I’ve never cooked with them so I’m excited to try this, as well as the rest of the recipes. I have a “scape-looking” thingy growing in one of the gardens on our farm, but I think it might be bunching onions/spring onions? Ever heard of such a thing?

    • Alexis
      July 15, 2011 at 7:16 am #

      I am no expert in distinguishing vegetables, but it sounds tasty. As long as it’s not poisonous I bet you could use it in most of these recipes, even if it’s on the onion end of the spectrum.

Trackbacks/Pingbacks

  1. {FSC PODCAST} Episode 6: Preserving the Bounty | FROM SCRATCH CLUB - August 30, 2012

    [...] Excluding Air: a layer of oil or fat can be used to seal to starve oxygen (aerobic activity). Please be mindful that any vegetable, meat, cheese, or fish in oil or fat must be kept in the refrigerator and completely covered in oil by 1 inch as it is not a food preservation on its own. Meat needs to be salted first and vegetables need to be cooked first. See Alexis’ recipe for Garlic Scape-Infused Olive Oil for a starter project! [...]

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