LMJ
Senior Cook
Recently, I had to substitute a bottle of minced garlic for fresh cloves. Most of the garlic was pretty weak, but... At the bottom... Was all the oil and juice from that garlic... And that was POTENT.
So I'm thinking... We don't actually eat the garlic, we just want its flavor, from its essential oils.
So, couldn't you press garlic and bottle the oil the same as olives?
So I'm thinking... We don't actually eat the garlic, we just want its flavor, from its essential oils.
So, couldn't you press garlic and bottle the oil the same as olives?