Recipe courtesy of Suzanne Taylor
Total:
24 hr 5 min
(includes steeping time)
Active:
5 min
Yield:
1 cup
Level:
Easy

Ingredients

  • 4 cloves garlic
  • 1 cup extra-virgin olive oil 

Directions

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.

Cook's Note

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.

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