Garlic puree

Lucky all of us who can eat garlic. Here’s a simple tip on one way to store garlic.

We love garlic, but as you know, garlic can quickly get too old. Most grocery stores import garlic from China, which I avoid since the Chinese use polluted water, bleach, and chemicals, among other things. When I find garlic from, e.g., Spain, I take care and buy a lot.

Once home, I fix this particular puree that helps me keep it long. It also simplifies the use of garlic.

All you need is garlic and olive oil. The amount does not matter – it is the technology or method that is interesting.

700 g Garlic cloves
2,75 dl Olive oil (1 cup)


  1. Peel the garlic. The best way to do this is to put whole garlic in a big bowl and pour cold water to cover it. After about 15 -20 minutes, you can peel the garlic with no problem.
  2. Put the cloves in a small blender and process until you have a lot of smaller pieces. You might need to poke down the sides once under the process.
  3. Then pour on olive oil (a little at a time) and run the mixer a few laps.
  4. Storage: pour it into clean jars and store it in the refrigerator. You can also freeze the puree in ice molds. – cover the ice mold with plastic wrap. It lasts for a long time!


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