Using your palm or the back of a chef knife, gently crush the garlic until it is slightly split, but still intact. Place the garlic into an airtight container and cover with olive oil. Seal the container with a lid and let it steep overnight prior to using.
The garlic oil will keep for at least 1 month at room temperature.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Suzanne Taylor