How to make Garlic Infused Olive Oil

The tang of Garlic, matched with Olive Oil. What more could be said? Easy to make, easy to store, countless uses!

Things You'll Need

• Whole Clove Garlic
• Cutting Board
• Sharp Knife (preferably Stainless Steel)
• Olive Oil
• Sealable Container

Instructions

1. 

   Using a Stainless Steel knife (you will appreciate that later) roughly chop the garlic.

2. 

   Run your knife back through the garlic several times to finely chop, until it looks like this.

3. 

   I like to use 'disposable' containers so it is OK for me to use plastic. If you are using a 'good' container then I would recommend that you use glass as the plastic kind will retain the garlic smell and flavor. Scrape all the chopped garlic into your container.

4. 

   You should cover what you have chopped with 3-4 times that depth of Olive Oil.

5. 

   Lid it and toss it in the fridge, it is generally best to use it at least three days after putting it together. You can add extra flavors as well, notably Rosemary (see warning below!). A sprig of Rosemary is great in this! I went with plain garlic this time as I have many MORE uses for that.

6. When you are cleaning up, rinse off the Stainless Steel knife and using the DULL side of the knife, wipe it with your fingers (where you touched the garlic) and it really does help get rid of the garlic smell that is all over your hands.

Tips & Warnings

• Garlic is both slippery yet sticky, you will have to push it off the knife at some point to be able to chop in evenly.

• AND it is slippery so watch those fingers!

• Adding an herb, such as Rosemary, does carry a botulism risk. Use WITHIN 10 (ten) days if you add a fresh herb!