Cooking with garlic and olive oil

Not only are  these two superfoods simple to add to your meals, garlic and olive oil will enhance the food's flavour, too!

Garlic is practically an antibiotic. It owes its unique scent to its sulfur compounds, which are the source of most of its curative properties.

• To finely mince a clove of garlic, use a fine grater or a zester. To remove the odor, wash the utensils in the dishwasher.
• To prepare a small amount of mashed garlic, crush a clove with a fork, rotating the prongs occasionally.
• To soften the strength of the garlic when adding it to raw dishes, put it in a little boiling water for 2 minutes, then drain.

Olive oil is one of the best fats there are. Before being pressed, the olives undergo a transformation process to remove their bitterness. The extra virgin olive oil is considered the best, largely due to its slight acidity.

• It is best to keep olive oil in the fridge, but as it solidifies in the cold, keep a cup's worth on the counter, preferably in an opaque bottle.
• Prepare small bottles of oil flavoured with different mixtures of dried herbs. You'll save time when making your meals, while enhancing their flavour.
• Don't remove the tamperproof ring on the bottle; instead use a knife to make a hole in the cap to avoid pouring too much oil at once.

These smart tips on using garlic and olive oil in the kitchen will help you to enhance your dishes.

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