2 cups high quality extra virgin olive oil from The Mighty Olive
1 head garlic (peeled, rinsed and well dried)
In a saucepan over a low heat, heat the olive oil to 200ºF. Add the garlic cloves and allow to cook for about 5 minutes, don’t let the garlic burn though or your oil will have a bitter taste to it. Lower the heat or turn it off, if necessary. Remove from the heat and strain out the garlic. Pour into your air tight bottle, tightly cap and allow to cool.
Once cooled, store in the refrigerator and use within 1 month.