Saffron Garlic Infused Olive Oil
First of all, before going any further, I would like to address concerns about the price of Saffron. Several people had mentioned wanting a substitute for Saffron because of the price. I included a picture of my Saffron that I bought from TJMAXX with the sticker attached because I wanted to point something out. While Saffron is expensive, you can find bargains sometimes. Plus, if you are only using a pinch of it, the bottle below should give you several uses. So at $6.99, about 6 uses would cost $1.16 per dish. To me that is worth the cost if it gives me a beautiful and delicious dish. I have already used this bottle to make Slow Cooker Chicken Thighs With Saffron Rice and Saffron Rice. I wanted to add a new flavor dimension to some dishes I plan on making soon so I wanted to make this Saffron Garlic Infused Olive Oil as a base for the recipes. I plan on using it to make a vinaigrette for a Chickpea and Orzo salad that I am making. I will also use some of this to make a lemon garlic marinade for some Zesty Garlic Lemon Grilled Boneless Chicken Thighs. I didn’t need too much oil so I only made 1/2 cup but you could definitely double or triple the recipe if you wanted and keep it stored in the fridge. This is a quick and easy way to give your dishes a little extra boost of flavor. Try it for yourself. Hope you like it. Afiyet olsun!
- 5 Cloves Garlic
- ½ Cup Olive Oil
- ⅛ Teaspoon Saffron
- 1 Teaspoon Mint
- 1 Teaspoon Aleppo Pepper
- Heat olive oil over medium high heat in a small saucepan.
- Peel the garlic cloves and place in the oil.
- Reduce heat to low.
- Add in the Saffron, Mint and Aleppo Pepper.
- Simmer for 15-20 minutes until garlic is tender.
- Allow oil to cool, then pour oil through a strainer into a glass storage jar.
- Remove the garlic from the strainer and place into the jar with the oil.
- Use in sauces, marinades and vinaigrettes.
