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1
Preheat oven to 250u00b0F.
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2
Place garlic in a deep casserole dish and cover with oil. Add extra if needed to cover all the garlic. don't use as much as called for if it won't all fit in your dish. This is not an exact recipe here. The main thing is that all the garlic is covered with oil.
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3
Cook in the oven until the garlic is soft and squishy.
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4
Remove from oven and let it cool a bit.
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5
Remove garlic from the oil and set aside. Let the garlic cool completely in the fridge before you cover it.
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6
Pour oil through a coffee filter and into a shallow pan and let it cool in the fridge before you bottle it.
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7
Keep refrigerated and use the oil soon.
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8
The garlic can be frozen if you want to hold on to it for awhile, but it will break down when it's thawed. I like to puree it into a smooth past and use it that way.
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9
BE ADVISED! SOME LOCAL HEATH DEPARTMENTS CLAIM THAT THERE IS A RISK WHEN MAKING HOMEMADE FLAVORED OILS.
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10
To help avoid any risk of illness I suggest that you treat this entire procedure like you are doing home canning. SANITIZE EVERYTHING THAT WILL COME IN CONTACT WITH FOOD!
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11
I can't stress this enough. Botulism is nothing to mess around with. I have never had a problem with my flavored oils. Always smell them before you use them. If there is any doubt about the quality, TOSS IT! You can't be too careful.
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12
Be careful and enjoy.
