Categories: Dressing/Sauces

Ingredients

• 2 1/4 cups olive oil
• 30 large or 40 medium garlic cloves, peeled

Directions

1. In a small saucepan, combine the oil and garlic. Set over medium-low heat and don’t turn it any higher. The oil will heat up slowly and the garlic will start to sort of fizz and sizzle after 10-15 minutes. Continue to cook the garlic until it slowly turns golden brown but stays really soft, 30-40 minutes longer.

2. move from the heat and let the garlic sit in the oil on the counter for another hour or two, or up to 24. Strain the garlic cloves from the oil and keep them refrigerated separately in tightly sealed containers. Before using the oil, let it come to room temp or run the jar under warm water for 1 minute to liquefy.

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