This garlicky, citrusy olive oil condiment is incredibly good! I came across the recipe in my “Vegan Tacos” cookbook by Jason Wyrick. It’s a fantastic book with not only taco ideas for just about any taste, but also side dishes, condiments and beverages.
It’s peak citrus season right now and I lucked out finding some sour Spanish oranges at my grocery store for this recipe. In addition I used some lime juice as well, and added a full extra cup of garlic cloves more than the recipe called for.
According to the book, the oil should keep for about three months on the counter, and around six months in the refrigerator. Just stir it a little before using so that you get some smashed garlic bits in every bite. I am keeping most of the oil in the refrigerator and just a small jar on the counter.
This delectable concoction is easy to make, especially if you buy the garlic peeled. So far, we’ve drizzled it over salads, veggies, tacos and more… even using it in a stir-fry …
Do be very careful though when you make it! The oil is boiling hot and one could get burned badly if it spilled!
Here’s the recipe:
- 1 quart of good quality olive oil
- 3 cups of whole, peeled garlic cloves
- 2 teaspoons sea salt
- 1 cup sour orange juice or lime juice or a combination, strained of seeds
Preheat the oven to 325°.
Combine the olive oil, salt and garlic cloves in a deep baking dish.
Place the dish into the oven and roast for 45 minutes.
Carefully remove the dish from the oven and add the sour orange/lime juice.
Stir to blend and return the dish to the oven.
Roast for 20 more minutes.
Remove carefully from oven and mash the garlic cloves with a spoon.
Once it’s cool fill the oil into a widemouthed glass jar.