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Everything listed under: Garlic Oil

  • Serrano Honey Mustard


    4 tablespoons whole brown mustard seed
    1/2 cup ground yellow mustard powder
    1/3 cup water
    1/2 cup Crystal City  Serrano Honey Vinegar
    2 tablespoons Crystal City Garlic Olive Oil (or other  Crystal City olive oil)
    2 teaspoons salt


    Grind the whole brown mustard seeds in a spice grinder for 15 seconds or with a mortar and pestle. They should be cracked but not fully ground to powder. 

    Combine the slightly crushed seeds, mustard powder and salt in a small bowl with the salt. 

    Mix in the wet ingredients including olive oil. It may seem runny but will thicken as it sits and once refrigerated. 

    Cover and store at room temperature for 2 days to allow the mustard to thicken and become less harsh. Allowing the mustard to sit at room temperature mellows the bite. The longer you allow it to "age" the more mellow it becomes.

    Once the mustard is of the desired pungency, transfer to a clean glass and refrigerate covered tightly.

    Will keep for up to 2 months refrigerated.

  • Greek Style Chicken Slouvaki

    Chicken Souvlaki
    1 1/2 pounds boneless skinless chicken breast cut in 1" pieces

    1 cup whole milk plain yogurt
    1/3 cup Crystal City garlic olive oil
    juice from half a lemon
    1 tablespoon Crystal City oregano white balsamic
    2 teaspoons kosher salt
    fresh ground pepper to taste

    Place the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a ziplock bag or large bowl with a cover. Refrigerate for a minimum of 4 hours or up to 24 hours.

    To cook the chicken, prepare a grill for indirect cooking, or preheat the oven to 400 F. The chicken can be cooked on skewers or in a single layer on a greased broiler pan.

    If grilling, place the skewered chicken on to the grill over indirect heat, turn every two minutes to cook all sides of the chicken, approximately 8 minutes in total. Remove and allow to rest briefly while covered.

    If broiling in the oven, either skewer the chicken or place in a single layer on a mesh cooking rack or broiler pan. Cook the chicken on the top rack at 450 F. for 6 minutes and then turn the broiler on for an additional 4 minutes of broiling. Turn the chicken to brown each side. Serve immediately

    Serves 4-6

  • Potato Cheese Waffles with Garlic Oil

    Potato Cheese Waffles with Garlic Oil

     2 cups cold or room temperature mashed potatoes (preferably unseasoned)
     1 cup bleached all purpose flour or 1/2 potato flour (starch)
     1 cup grated sharp cheddar cheese
     2 large scallions thinly sliced
     1/3 cup garlic olive oil
     1 large egg, beaten
     1 teaspoon baking powder
     2 teaspoons salt (less for pre-seasoned mashed potatoes)
     fresh ground pepper to taste
     Sour cream (optional for serving)
     Heat the waffle maker. Meanwhile add all the ingredients to a large bowl including 1/2 of the scallions, and whisk thoroughly.
     Grease the hot waffle iron well. Add 1/3 cup for each waffle. Cook until golden brown on the inside, about 5 minutes per waffle. Serve with a dollop of sour cream, additional scallions, and hot sauce, if desired.

  • Ultimate Mac & Cheese



    2 cups butternut squash peeled, cubed in 1" pieces
    1 pound dry Trottole or Macaroni pasta
    2 cups shredded guyere
    2 cups shredded white cheddar
    1/2 cup Pecorino Romano cheese
    3 cups milk
    1 cup heavy cream
    1/2 cup AP flour
    1+ 4 tablespoons Crystal City Olive Oil Garlic Infused Olive Oil
    1 tablespoon Crystal City Olive Oil Truffle Infused Olive Oil
    1 large shallot finely minced
    2 teaspoons salt
    fresh ground pepper to taste
    Preheat the oven to 375 F.  
    Grease a 13" x 9" baking dish with garlic olive oil. 
    Place the cut up butternut squash in a large sauce pot of hot water and bring to a simmer.  Simmer for approximately 15 or until the squash is fork tender.  Drain and reserve.
    Bring a large stock pot of salted water to a full boil.  Add the pasta and cook based on the package instructions to al dente.
    In a large stock pot, heat the garlic olive oil over medium heat.  Add the shallot and saute for about 2 minutes until the shallot just begins to turn golden.  Add the flour into the olive oil and whisk to blend thoroughly for about one minute, stirring constantly.  
    Slowly pour the milk into the flour roux, whisking constantly.  Add the cream and continue whisking until thickened.  
    Take 1 cup of the bechamel from the pot and add it to a blender or food processor with the butternut squash. Process until smooth.  Add the butternut squash mixture back into the pot with the rest of the bechamel. And whisk to combine.  Add all of the cheese to the bechamel, reserving 1 cup of guyere cheese.  Stir to melt and combine.  Taste for seasoning and adjust with salt and pepper if desired.
    Add the truffle oil, and the pasta.  Mix well and pour into the prepared baking dish.  Top with the reserved cheese, and bake for 25 minutes until the top is golden brown and the pasta bubbly.  
    Serves 6-8

  • Garlic Asiago Cheddar Cheese Crackers


     Garlic-Asiago-Cheddar- Cheese Crackers


    2 1/2 cups all-purpose flour, plus more for rolling out the dough
    1/4 teaspoon baking powder
    1 1/2 teaspoons salt
    1/2 teaspoon freshly ground fine black pepper (optional)
    1 1/2 cups aged, shredded sharp cheddar cheese
    1 1/2 cups shredded Asiago cheese
    1 cup garlic UP Garlic Infused Olive Oil (try experimenting with other infused olive oils)        

    Combine the flour, baking powder, salt, and pepper in the bowl of a food processor.  Pulse a few times to distribute.  Add the cheeses and pulse again to finely chop the cheese into the dry ingredients.  Add the oil(s) and continue to pules until the oil is incorporated thoroughly. 

    Gather and press the dough in to two flat discs.  Wrap each disc and chill for an hour.

    Preheat the oven to 425 F.

    Line a baking sheet.  Roll out one disk at a time to 1/4" thick.  Cut in to squares, rounds - whatever floats your boat.  The way you choose to cut the crackers will not affect their taste.

    Bake for 9-11 minutes until the edges become golden.     

  • Fall Garden Spanakopita with Garlic Oil


    8 cups washed and dried greens coarsely chopped in any combination such as:  kale, beet greens, collards, spinach, Swiss chard etc.
    1 pound package thawed phyllo dough
    1/2 cup + 2 tablespoons garlic infused olive oil
     8 oz. whole milk ricotta
    1 teaspoon corn starch
    8 oz. feta cheese, crumbled
    1 large yellow onion, finely diced
    salt and pepper to taste

    Preheat the oven to 350 F.

    Brush a 9"x13" baking pan liberally with olive oil. 

    In a large saute pan over medium high heat, add 1 tablespoon of garlic olive oil.  Add the diced onion and saute until translucent.  Add the greens and saute until cooked down, about 3 additional minutes.  Add the feta and ricotta to the greens and mix thoroughly.  Add 1 teaspoon cornstarch to 2 tablespoons of water and add to the greens.  Continue cooking over medium high heat until the mixture thickens and season with salt and fresh ground pepper to taste.  Allow the mixture to cool until just barely warm.

    Take the thawed phyllo out of the refrigerator. Unroll the sheets and cover with a clean barely dampened towel. 

    Liberally brush three sheets or spray three sheets with garlic infused olive oil and layer one on top of another, lining the bottom and part way up the sides of the baking pan. Add 1/3 of the spinach mixture and spread evenly over the phyllo.  Continue brushing each sheet with olive oil and layering three sheets at a time followed by two more layers of spinach and ending with three sheets of phyllo on top.

    Bake for 35-40 minutes until the top is deep golden brown and crisp.   Allow to cool slightly and cut into squares.