Wednesday, January 13, 2010

What's the deal with that Garlic Oil?

 On to the next installment of Scott’s Food Products blogging! I mentioned last time that our Garlic Oil is made with canola oil, not olive oil. You must be wondering why that matters, right? Let me help to illuminate you on our reasoning behind straying from the crowd in our use of a different kind of oil!

-First of all, canola oil has a higher smoke point. This means it can be cooked at a higher temperature than other oils, such as olive oil, without burning. No longer will your food taste like burnt olives, just delicious garlicky goodness!!!

-Next, for you health conscious consumers out there, canola oil tends to be low in saturated fat and high in monounsaturated fat. This has been known to lead to a lower risk of heart disease and cancer.

-Another cool (no pun intended) feature of canola oil is that it will stay liquid and clear if it is refrigerated. Normally oil will harden and turn a cloudy white, but not canola oil! You can store it in your fridge to keep it fresher, longer, and it can also be displayed in a refrigerated meat case without it hardening up! Add a touch of class to your meat case! For those of you who work around meat cases….

-Lastly on my list of canola oil points to ponder, it is tasteless, for the most part. This makes it even better to cook with! Especially when it is infused with garlic, as ours is! Your food won’t taste like olives, or burnt olives, just garlic! Mmmmmm garlic! I’m getting hungry already!

So what's for dinner?  Try using our Garlic Oil to use in a stir fry, or in your mashed potatoes to make garlic mashed potatoes!  You can even add some to your rice cooker to add a nice garlic flavor to your rice, as long as you don't mind your rice being a little less sticky....  The sky is the limit!  What are some of your favorite ways to use Garlic Oil?

1 comment:

Anonymous said...

So what's for lunch?