AuthordanieldiverCategorySimply Sides
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.
I wont be buying garlic infised oil anymore. I never knew it was so easy to mske