{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

5 Comments Add yours

  1. Christine says:

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

    1. Alexis says:

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

  2. Deanna says:

    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?

    1. Alexis says:

      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.

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