Posted by: literallydelicious | December 5, 2011

Garlic Puree and Garlic Flavored Oil

We love garlic around here. For years my mantra was, “You can never have too much garlic,” until the first time I made pesto and more than doubled the number of cloves called for. Uh, yeah, you can definitely have too much.

I found this recipe on the Internet and sent Bob off to the grocery store to buy, among other things, “lots of garlic.” He came home with about nine large heads, and I went to work. The soaking/cooking process takes away most of the garlic’s bite and leaves the incredible creamy flavor. As a bonus, you have the leftover cooking oil which adds a delicate garlic taste to whatever you cook in it.

The puree is incredible on crackers and stirred into soups or sauces, but it’s best on thick slices of toasted French bread fresh from the oven with the edges crispy and the centers buttery gold. Yumm!!


Garlic Puree and Garlic Flavored Oil

4 cups water

4-5 heads garlic (separate the cloves but don’t peel them)

1 cup or so vegetable oil

1/2-1 cup virgin olive oil

1. Bring water to boil in a saucepan. Remove from heat, toss in the garlic cloves and let set for about an hour. Drain the water and peel the cloves. Be sure to cut off the hard little end. (After peeling dozens of these, I’ve decided it’s easier to peel from the hard end. Trim that, then strip away the skin toward the pointy top end.)

2. Put the garlic in a saucepan and add enough vegetable and olive oils to cover. Bring to a simmer over medium-low heat. Reduce the heat to the lowest setting you have and simmer it until the garlic is tender, 45 minutes to an hour. (Our stove is electric, and even at the lowest setting, it gets to hot, so I have to move the pan half off the burner about every 10-15 minutes, then put it back on for the same time. You don’t want anything more than a very gentle simmer.)

3. Remove from heat and let cool at least 15 minutes. Drain the oil into a canning jar or other lidded container. Run the garlic through a food processor or chopper until very smooth and creamy. Transfer the garlic to a lidded containeer. (A half-pint canning jar is about the right size for this number of cloves.) Store both puree and oil in the refrigerator.



  1. Another yummers recipe. Will definitely be trying this one.

  2. Let me know what you think, GarlicGirl. 🙂


    • Is that you or the pupper speaking? LOL. We know Livvy loves it on crackers.

  4. Sounds wonderful! And I just saw an ad for a small food processor; this recipe just made me decide to buy it.

    • Good deal, Jackie! My food processor died this summer, and I haven’t had time to comparison shop, so I make this in a little Black & Decker (?) chopper. Takes two go-rounds, but that’s okay.

      Let me know what you think.

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