Garlic infused olive-oil is a very handy thing to have in the kitchen – here’s what you need to know.
Care must be taken though, due to the slight chance that any uncooked garlic left to steep for too long can be a breeding ground for botulism. If you are concerned, make the oil with blanched or roasted garlic. To make the infused oil, add 3 thickly sliced cloves of garlic to each cup of extra-virgin olive oil. Let steep for 2 to 3 hours. Strain the oil and discard the garlic if you’re not using it immediately. Keep the oil in a sealed container in the refrigerator.