February 9, 2007, Newsletter Issue #150: Garlic Oil
Tip of the Week
This is one delicious oil and if youŽre a garlic lover
like me, youŽll want to use this in just about anything.
Add before, during, or after cooking, but please use only FRESH whole
garlic cloves that have no blemishes, yellowed spots,
mold or greenish sprouts.
6 whole cloves garlic, peeled
1/2 cup distilled white vinegar
1 cup olive oil
Slice garlic cloves in half. Mix garlic and vinegar
in a small bowl, and refrigerate for 1 day. Discard
vinegar, then mince the garlic or squeeze through
a garlic press. Mix garlic and oil in a glass bowl,
and refrigerate for about 4 hours. Strain, and then
pour the strained oil into a sterilized glass jar and
cover tightly. Refrigerate and use within 2 to 3 days.
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