Garlic Infused Olive Oil

A very simple recipe for a staple in my fridge

1 bulb garlic

1/2 to 1 cup extra virgin olive oil

pinch of salt

 

Clean & mince garlic.  If you have one of those handy choppers...good for you...here's your chance to use it!

In a small fry/omelet pan,  start heating the oil on low.  Add the minced garlic. You can adjust the amounts of oil & garlic to your liking.  For @ 30 mins. on the LOWEST heat possible, heat the oil & garlic mixture.  The oil should NOT be bubbling. If the oil gets too hot, take it off the heat for a minute.  If oil gets too hot, it will scorch the garlic (gross!) and start a fire(dangerous!)  Add a pinch of salt (optional) at the end.  Turn the heat off.  At this point, I use a spatula and separate the garlic from the oil.  They both go into separate small containers in the fridge, where they will last for several weeks.  The minced garlic is now sweeter, and you can add it to any dish that you want.  The garlic infused oil is terrific for sauteing, salads, garlic bread, whatever.  The oil does solidify in the fridge, but at room temp. goes back to it's liquid form. 

Some like to oven roast whole bulbs of garlic.  This has a similar result, except that it lasts longer in the fridge, and you can use the oil separately.