Garlic infused oil

Yields1 Serving
 250 ml Olive oil
 1 Bulb of garlic
1

Cut the bulb of garlic in half across the equator. No need to peel any papery skin off and add to a measuring jug. Pour in olive oil and cover with cling film.

2

Allow to steep for 48 hours at room temperature.

3

Remove garlic from the oil and using a funnel pour into a glass bottle with lid.
Garlic must be removed from the oil after 48 hours.

Ingredients

 250 ml Olive oil
 1 Bulb of garlic

Directions

1

Cut the bulb of garlic in half across the equator. No need to peel any papery skin off and add to a measuring jug. Pour in olive oil and cover with cling film.

2

Allow to steep for 48 hours at room temperature.

3

Remove garlic from the oil and using a funnel pour into a glass bottle with lid.
Garlic must be removed from the oil after 48 hours.

Garlic infused oil

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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