Ingredients:

  • 1 cup (240 ml) Extra Virgin Olive Oil
  • 6-8 cloves garlic, peeled and thinly sliced
  • ½ teaspoon red pepper flakes (optional)
  • 1 sprig fresh rosemary or thyme (optional)

Instructions:

  1. Peel and thinly slice the garlic cloves. Ensure slices are even for even flavour infusion.
  2. In a small saucepan, combine olive oil and garlic slices. Add red pepper flakes and/or herbs, if using.
  3. Cook over very low heat, stirring occasionally. The garlic should sizzle gently, but not brown or burn.
  4. Continue cooking for 15-20 minutes, or until the garlic is fragrant and slightly softened. Remove from heat.
  5. Allow the oil to cool slightly. Strain the oil through a fine-mesh sieve or cheesecloth into a sterilized jar or bottle. Discard the garlic.
  6. Ensure the jar is tightly sealed and store in the refrigerator. Use within 1 week for maximum safety.