Whole cloves of garlic become golden and buttery and create a flavor-infused oil that can be used in so many ways.
In recent months, I have posted several recipes that mention avocado oil as an option to olive oil. I have received many questions about where to buy and comments indicating an interest about and a desire to try this increasingly popular option.
A relative newcomer to grocery store aisles, this heart-healthy oil boasts a mild yet appealing flavor, a smoke point of 500 degrees, and may be used just like olive oil.
In the following recipe, two simple ingredients share the spotlight and come together in what is essentially a versatile flavor infusion. Though I use avocado oil, you may absolutely use your favorite olive oil.
Simple as it is, the garlic-infused oil has all kinds of flavor-boosting applications. Broccoli with Fried Garlic is a longtime favorite, and we love to mash some of the flavorful oil and buttery cloves into a Perfectly Baked Potato.
The tender cloves will also spread over crusty bread quite nicely, and though you don’t need a recipe to enjoy them that way, Amazing Parmesan Garlic Bread offers specifics (and cheese!) for those who may find them helpful.
My inspiration for this idea originally came from one of Ina Garten’s old recipes. While she used olive oil in a similar preparation, the high smoke point and comparable flavor of avocado oil makes it a worthy alternative.
- 2-3 heads garlic (or about 40 cloves), separated and peeled
- 1 cup Chosen Foods avocado oil
- 1 teaspoon kosher salt
Put the garlic cloves and oil in a small heavy-bottomed saucepan. The exact number of garlic cloves is not important. Just make sure there is enough oil to cover.
Bring to a boil and then reduce to a simmer. Cook, uncovered, for 10-15 minutes, watching closely, or until the garlic is tender and golden brown.
Turn off the heat and stir in the salt.
Pour into a heat-proof container to stop the cooking. (A Mason jar or old jelly jar works well.) Allow to cool and then cover and store in the refrigerator.
Store in the refrigerator for up to four days or freeze if you haven’t used by then. Bring to room temperature prior to using.
Fried Garlic makes the most amazing Parmesan Garlic Bread…
…and Warm Broccoli Salad with Fried Garlic
For another easy, delicious recipe using avocado oil, you may want to try this Crispy Parmesan Flounder:
…And Balsamic Orange Avocado Oil Vinaigrette on Beet Salad with Walnuts and Goat Cheese:
For a list of frequently asked questions and answers regarding avocado oil and a link to where to buy, click here.
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Thanks Ann for feedback. I also have some Spectrum canola/olive oil blend that is good for high heat, might try that. I really do want to try this, and most especially the garlic bread, it looks incredible!
Another thing I must try! My avacado oil is almost gone as well, now i need to search to find some. We don’t have a Costco membership, but have friends that do. 🙂 Might have to have them get some for us.
I imagine this smells heavenly when it is cooking! I do love garlic. YUM!
Hi Mary Lou,
You can use olive oil, although the avocado oil sure is wonderful. If you try, you could also use some for my favorite garlic bread… https://fountainavenuekitchen.com/parmesan-garlic-bread/