Garlic Oil

From the Foodcourt column, Weekend.

• Ready In: 336 hrs
• Yields: 220 ml garlic oil

Ingredients

• 220  ml extra virgin olive oil
• 2  cloves garlic, pounded in a mortar

Directions

1. Add the oil gradually to the garlic in a mixer/blender bowl and process until all the oil is fully used up and well mixed with the garlic.
2. Pour into a glass bottle.
3. Seal the bottle tightly and refrigerate
4. Turn the bottle upside down once every 2 days.
5. Discard any remaining oil after one week, or sooner if apparent cloudiness, gas bubbles, or foul odor develop or add an acidifying agent such as lemon juice or vinegar to the recipe at the rate of one tablespoon per cup of oil to prevent botulism.
6. Use in salad dressings, stir-fries and pasta dishes.