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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
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