- 20 heads garlic cut in half
- 4 litres of olive oil
Garlic oil
Ingredients
Method
Roast garlic in oil and butter until lovely golden brown, NOT BURNT
Drain garlic, and mix with the oil in a wide pot, bring to 80c for 10 minutes, remove and tin foil, leave for 24 hours to infuse @ room temperature, strain through chinois
Keep in a airtight container at room temp for up to 3 months
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