Today I’m excited to share a delicious condiment idea with you. It is a genius concoction that is not only a family favorite, which I learned from my Italian grandparents, but it includes one of the most powerful herbs on the planet.
An herb that has been used for thousands of years to enhance the flavor in cooking, as well as treat a variety of ailments.
I’m talking about GARLIC!
We Polizzi’s love garlic. And not just because it tastes good and makes the house smell wonderful, but because it’s nature’s medicine. And science agrees!
Garlic’s Magic
Garlic is part of the Allium genus which includes onions, shallots, and leeks. Its major active component is a sulfur-based compound called allicin. Allicin concentrations are enhanced when garlic is either crushed or chopped. It’s also what gives fresh garlic its pungent, mouth-watering aroma.
Allicin from garlic has proven to be antibacterial and antiviral making it a natural remedy that wards off all types of germs. It increases the production of white blood cells — the very cells that fight off infections. This alone makes garlic perfect for keeping the immune system strong and healthy during the wintertime (or really any time of the year).
And on top of its immunity-boosting properties, garlic has also shined as an anti-inflammatory that has been shown to kill certain types of cancer cells, including lung, prostate, and breast. It’s also been effective at preventing and treating heart disease. Specifically helping people lower cholesterol and blood pressure.
It makes you wonder what this little bulb can’t do.
Cooking With Garlic
The best way to reap garlic’s medicinal and antioxidant benefits is by eating it raw. It contains prebiotic properties, which help to feed the good bacteria in your digestive system — keeping your gut in optimum health.
However, not everyone is up for the pungent, spicy garlic challenge – so adding raw garlic to dips and dressings is a bit easier on your taste buds. If you do plan on cooking garlic, be careful. Preparing it improperly or cooking it too much can strip it of its amazing health benefits.
Once you cut or chop your garlic, let it sit for a few minutes before adding it to heat. This allows the enzymes, including allicin, to form and reach their maximum benefits. Then add it to your favorite dishes when you’re almost finished cooking so as not to overcook.
A Family Recipe
My favorite way to enjoy garlic and reap the benefits of its medicinal components is via my family’s famous garlic spread, which also includes olive oil (another healing powerhouse all on its own). When you mix these two, let them sit, and the garlic marinate … well, the results are mouth-wateringly delicious.
Garlic & Olive Oil Butter
Ingredients:
- 3 Bulbs Of Garlic
- 1 Cup of Olive Oil
- 1 Glass Jar, with a lid (10 to 12 oz is ideal!)
Preparation:
- Break each garlic bulb into their separate cloves and carefully peel off the skin
- Place garlic into a small food processor, until fully minced. (You can also use a kitchen knife and mince by hand.)
- Transfer minced garlic into your empty jar (again, 10 to 12 oz works great)
- Pour olive oil over top of the garlic. We fill the olive oil all the way up to the top.
- Fasten the lid on top of the jar. Turn the jar over a few times to fully combine the olive oil and garlic.
- Enjoy!
(Make sure to refrigerate after each use.)
Stay curious,
Nick Polizzi
Host of Proven: Healing Breakthroughs Backed By Science
& Founder of The Sacred Science
Hi Nick,
Hope your are staying safe.
Just one question regarding the Garlic & Olive Oil Butter recipe?
How long can this concoction keep in the fridge, since it contains fresh garlic and it is not processed in a water bath? I’m worried about botulism.
Thanks in advance for your help. Mary
Hi Mary,
Good question. The main concerns with garlic in oil would be when storing at room temperature. If wishing to go by some official guidelines, the USDA recommends refrigeration for no more than 7 days, though it can be frozen for a few months. Michigan State University gives the recommendation of 2-3 days in refrigeration. You may make only as much a you’ll use in a single sitting.
https://ask.usda.gov/s/article/Can-you-get-botulism-from-garlic-in-oil
https://www.canr.msu.edu/news/stinking_facts_about_garlic
Can you use grass fed butter instead of olive oil?
Hi Jean,
Yes you can. This would be a compound butter. First, let the butter sit until room temperature and softened. You would still mince the garlic then add to the softened butter (not melted). Simply mix them together in a bowl with a fork, then place on parchment paper and roll up into a tight tube. Or you could place in a small glass bowl with a sling top. Put this back in the fridge to harden. These make great holiday meal additions. Enjoy!
I presume you spread this on bread like garlic butter?
I suppose you could use it as salad dressing also.
Hi Ruth,
Yes! You got it – this recipe is quite versatile. Use this as a savory addition to your meal.
I’m curious as to why you don’t add the olive oil to the garlic in the processor…?
And how long is it good for in the fridge?
Hi Judy,
You certainly may add the olive oil to the food processor step. This would slightly change the texture of the spread as the oil would be whipped a bit creating a thicker medium. Either way, this recipe will last in the fridge for 2-7 days, or months if placed in the freezer. This depends on the quality of the garlic and purity of the olive oil. Use there freshest ingredients you can. You’re basically creating an infused oil that is prolonged by the refrigeration process.
Enjoy!
How long does it last in the frig?
Hi Kathleen,
This recipe will be good when refrigerated properly for 2-7 days. Depending on the freshness of the garlic, the purity of the olive oil, and keeping the jar lid tightly secret – these will all extend the shelf life. Enjoy!
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