GARLIC infused olive oil

Save time on peeling and chopping garlic – the flavour of this classic aromatic is already infused within this olive oil.

Shop Cooks' Ingredients Garlic Infused Olive Oil

Add before serving to bring extra flavour to pasta and gnocchi dishes.
Brush over bread when making bruschetta.
Serve in a bowl alongside some good-quality bread for dipping.
Sizzle in stir-fries.
Drizzle over focaccia (nestling roasted garlic cloves into the dough) before baking. Drizzle some over after baking, too.
Whisk into salad dressings.
Pestle with basil leaves, parmesan and pine kernels into an intense homemade pesto.
Use to whip up a jar of homemade garlic mayo.

Classic vinaigrette

This is a versatile vinaigrette that can be used to dress pretty much any salad.

Add 3 tbsp of Garlic Infused Oil to a jar. Tip in 1 tbsp red wine vinegar and add 1 tsp of Dijon mustard. Season with sea salt, freshly ground black pepper and a pinch or two of caster sugar, screw on the lid and give everything a good shake.
Use the vinaigrette straight away to toss salad leaves – or keep in the fridge for up to 1 week.

Despite its historic associations with French cooking, the name ‘garlic’ is derived from Old English roots. Gar meant ‘spear’ and leac was leek – so the name described a spear-shaped leek.

GARLIC INFUSED OLIVE OIL

Save time on peeling and chopping garlic – the flavour of this classic aromatic is already infused within this olive oil.

Shop Cooks' Ingredients Garlic Infused Olive Oil

WHAT DOES IT TASTE LIKE?

A well-rounded blend of the peppery flavour of olive oil and the bold pungency of garlic.

TIPS, TRICKS & HACKS

Add before serving to bring extra flavour to pasta and gnocchi dishes.
Brush over bread when making bruschetta.
Serve in a bowl alongside some good-quality bread for dipping.
Sizzle in stir-fries.
Drizzle over focaccia (nestling roasted garlic cloves into the dough) before baking. Drizzle some over after baking, too.
Whisk into salad dressings.
Pestle with basil leaves, parmesan and pine kernels into an intense homemade pesto.
Use to whip up a jar of homemade garlic mayo.

easy meal idea

Classic vinaigrette

This is a versatile vinaigrette that can be used to dress pretty much any salad.

Add 3 tbsp of Garlic Infused Oil to a jar. Tip in 1 tbsp red wine vinegar and add 1 tsp of Dijon mustard. Season with sea salt, freshly ground black pepper and a pinch or two of caster sugar, screw on the lid and give everything a good shake.
Use the vinaigrette straight away to toss salad leaves – or keep in the fridge for up to 1 week.

Despite its historic associations with French cooking, the name ‘garlic’ is derived from Old English roots. Gar meant spear and leac was leek – so the name described a spear-shaped leek.