Aly's Chili Garlic Edamame

July 24, 2012


Gilroy Garlic Festival is two days away and we’re
craving garlic. Time for a recipe with Garlic Infused
Olive Oil, mmmm... delicious. You'll have a hard
time sharing these little guys!





1 lb edamame (fresh or frozen)

1 Tbsp +1tsp

 Lucero Garlic Infused Extra Virgin Olive Oil

1 clove of garlic

½ Tbsp chili powder

½ Tbsp garlic salt





1-  Bring a large pot of water to boil.


2-  Add a pinch of salt and 1 Tbsp Lucero Garlic Olive Oil.


3-  Add edamame and boil until tender (about 6minutes).


4-  Drain edamame and move to a large bowl.


5-  Add the remaining Lucero Garlic Infused Olive Oil, minced

fresh garlic, chili powder, and garlic salt to bowl. Mix to coat.


Serve warm or cold. Will keep in the fridge up to 5days.





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