This simple recipe results in a versatile spread—add it to dishes like grilled leg of lamb (shown here), spread it on toast, or stir into pasta dishes.

This recipe is part of our fresh spring dinner party menu.
Servings: Makes about 1 cup
  • 2 cups olive oil
  • 1 cup peeled cloves garlic (about 45 cloves), bottom end trimmed
  • Directions
    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.


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