Olive oil perfumed with garlic is a very handy thing to have in the kitchen. But it must be handled carefully: there is a slight chance that uncooked garlic that is steeped for too long in olive oil could be a breeding ground for the organism that causes botulism. However, if you handle the garlic and oil carefully—and don’t let it steep too long—the risk is virtually nonexistent. If you are concerned about botulism, make the infusion with blanched or roasted garlic. It might not be as pronounced, but you will still have the flavor of garlic-infused olive oil.
Ingredients
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Preparation
To make garlic-infused oil, add 3 thickly sliced cloves of garlic to each cup of extra-virgin olive oil. Let steep at room temperature 2 to 3 hours. Strain the oil and discard the garlic if you’re not using the garlic immediately. Keep the strained oil in a sealed container in the refrigerator.
