Servings: Makes about 1 cup
Add oil and garlic to a pot. Oil should cover garlic—if not, use a smaller pot or add extra oil. Over low heat, gently cook, stirring every 10 minutes, until garlic is golden but not browned, about 1 hour.
Cool in pan. Transfer to a container; store in refrigerator (with garlic submerged in oil) for up to 1 month.
Note: The oil is also great for salad dressings and sautéing.
From the April 2010 issue of O, The Oprah Magazine
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