Garlic-infused olive oil (Maslinovo ulje sa aromom belog luka)

Contents:

1. Olive oil with garlic aroma
2. Olive oil with the aroma of garlic and thyme
3. Spicy olive oil with garlic aroma

Ingredients:

• 1 cup of extra virgin olive oil (220 ml)

• 8 cloves of garlic (peeled, smashed)

Preparation:

0. Peel the garlic. Smash each clove of garlic with a knife or bottom of a glass.

1. Put olive oil and garlic in a saucepan.

2. Heat on the lowest setting (1 of 6) for about 5 minutes or until it reaches 82 °C (180 °F).

3. Remove from the stove. Leave to cool completely at room temperature.

4. Put a funnel in the bottle. Put a strainer on the funnel. Pour oil with garlic to strain. Discard the garlic.

5. Close well.

IMPORTANT:

Infused garlic oil, prepared at home with fresh garlic, has a very short shelf life due to the risk of developing the bacterium Clostridium botulinum, which produces botulinum toxin.

Storage and shelf life

• In the refrigerator for a maximum of 4 days.

• Do NOT store at room temperature.

• If the oil has been sitting at room temperature for more than 2 hours, throw it away. Do not rely on smell or taste as botulinum toxin may not change either.

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Olive oil with the aroma of garlic and thyme

Add:

• 2-3 sprigs of fresh thyme

Preparation:

1. Add thyme to a saucepan with olive oil and garlic. Follow all other steps.

2. Be sure to remove the thyme sprigs before pouring into the bottle and, if necessary, strain before storing in the refrigerator.

Spicy olive oil with garlic aroma

Add:

• 2 small dry chillies (hot peppers)

Preparation:

1. Add dry chillies to a saucepan with olive oil and garlic. Follow all other steps.

2. Be sure to strain before pouring into a bottle and storing in the refrigerator.

Sadrzaj:

1. Maslinovo ulje sa aromom belog luka 
2. Maslinovo ulje sa aromom belog luka i timijana
3. Ljuto maslinovo ulje sa aromom belog luka 

Sastojci:

• 1 solja ekstra devicanskog maslinovog ulja (220 ml)

• 8 cena belog luka (oljustenih, spljostenih)

Priprema:

0. Beli luk oljustiti. Sa nozem ili casom spoljstiti svaki cen belog luka.

1. U serpicu stavite maslinovo ulje i beli luk.

2. Zagrejati na najslabijoj temperaturi (1 od 6) oko 5 minuta ili dok ne dostigne temperaturu 82 °C (180 °F).

3. Skloniti sa sporeta. Ostaviti da se potpuno ohladi na sobnoj temperaturi.

4. U flasu staviti levak. U na levak staviti cediljku. Sipati ulje sa belim lukom da se procedi. Baciti beli luk.

5. Dobro zatvoriti.

VAZNO:

Infuzirano ulje belog luka, pripremljeno kod kuce sa svezim belim lukom, ima veoma kratak rok trajanja zbog rizika od razvoja bakterije Clostridium botulinum, koja proizvodi botulinski toksin.

Cuvanje i rok trajanja 

• U frizideru najvise 4 dana.

• Na sobnoj temperaturi, NE cuvati.

• Ako je ulje stajalo na sobnoj temperaturi duze od 2 sata, bacite ga. Ne oslanjajte se na miris ili ukus jer botulinski toksin ne mora promeniti ni jedno ni drugo.

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Maslinovo ulje sa aromom belog luka i timijana

Dodajte:

• 2-3 grancice svezeg timijana

Priprema:

1. U serpicu sa maslinovim uljem i belim lukom dodajte timijan. Pratite sve ostale korake.

2. Obavezno izvadite grancice timijana pre sipanja u flasu i ako je potrebno procedite, pre odlaganja u frizider.

Ljuto maslinovo ulje sa aromom belog luka 

Dodajte:

• 2 male suve ljute papricice

Priprema:

1. U serpicu sa maslinovim uljem i belim lukom dodajte suve ljute papricice. Pratite sve ostale korake.

2. Obavezno procedite pre sipanja u flasu, i odlaganja u frizider.