John Myers
Ingredients for 1 servings:
- 80 g garlic cloves, peeled
- 80 ml olive oil or other high-quality vegetable oil
- 1 tsp salt
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Can be stored for several months
Peel the garlic cloves. Cut out any brown spots and remove any “hearts” if necessary. The “heart” is the inner core of the clove, which turns green with age before a sprout emerges. Salt the peeled cloves and puree, gradually adding the oil. Add 1 ml of oil for every gram of garlic. Pour the paste into sterile jars and cover with a thin layer of oil. This prevents oxygen from reaching the mixture, and the paste will keep for several months in the refrigerator. It is important to work neatly when filling the jars and remove any impurities from the edges with a clean cloth. If necessary, add more oil over time to ensure the paste remains covered. One teaspoon of the paste is equivalent to approximately one clove of garlic in food.
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