Pete'S Garlic Oil, Essential When Cooking Italian
- 1 cup olive oil
- 10 large garlic cloves, with skin
- 5 fresh sage leaves
- 2 inches sprigs fresh rosemary
- 1/2 teaspoon kosher salt
- 1 pinch red pepper flakes
- temove rough end of garlic cloves and slice each in half lengthwise. Do not remove skin, they contribute favor and removed later. Place them in a narrow stainless steel butter melting pot (please see photo above). Add the rest of the ingredients. If the olive oil doesn't cover the garlic, add more.
- tlace on medium heat until the olive oil begins to lightly sizzle. Reduce heat to a low simmer. It will take several hours before garlic richly tans and becomes soft and sweet. You can hasten the process with slightly higher heat but be careful not to burn the garlic.
- temove the garlic skins from the pot when they are released from the cloves.
- Substitute Pete's Garlic Oil and pan roasted garlic when ever plain olive oil and garlic is required.
olive oil, garlic, sage, rosemary, kosher salt, red pepper
Taken from www.food.com/recipe/petes-garlic-oil-essential-when-cooking-italian-530500 (may not work)