2 – 3 heads of Garlic (about 30 cloves), finely minced
3 C. Virgin Olive Oil

You can add the garlic to a food processor instead of mincing by hand. Add garlic to a saucepan, add the oil, and heat over medium heat until you begin to see tiny ubbles starting to drift up from the bottom of the pan. Reduce heat to low and let it steep for 2 hours. Don’t let the oil simmer or the garlic may develop a bitter flavor. After two hours remove the pan from heat and allow to cool to room temperature (about 30 minutes). Pour oil through a fine mesh seive lined with cheesecloth or coffee filters into clean sterilized jar(s) and cap. Well-strained oil will keep at room temperature indefinitely, but may also be stored in the refigerator for optimal storage. It will turn cloudy when chilled, but clears up once returned to room temperature. Note: it is very important that no garlic bits are left in the oil in order to safely store it at room temperature.

Chili Variation: Instead of garlic use 3 C. finely minced chilis (use a single kind or a variety from mild to hot, as your taste dictates). Follow directions for garlic. Recommended that you wear gloves when handling fresh chilis

Yield: 48 servings
Serving Size: 1 T.
Calories: 105