Description
This is a basic garlic oil that can be used as a dipping sauce for bread, the oil half of an Italian vinaigrette, or as the base for Mediterranean-style cooking. If you use it for the latter, though, you may want to omit the herbs and add the extra-virgin olive oil unless your pan is non-stick or you do not mind burned little flecks of oregano and parsley.
Ingredients
- ½ cup olive oil
- 1 clove garlic, roughly chopped
- ¼ cup extra-virgin olive oil (Optional)
- ½ teaspoon basil
- ½ teaspoon oregano
Instructions
- Heat a skillet over medium-low heat. Pour olive oil into the skillet gradually
- sliding the skillet away from the burner if oil begins to splatter. Add garlic; cook until sizzling but not brown
- about 1 minute. Turn off heat
- leaving the skillet on the burner. Stir in extra-virgin olive oil
- basil
- and oregano. Transfer to a container and store in the refrigerator until flavors blend
- 8 hours to overnight.
Prep Time: 5 mins
Cook Time: 1 min
Total Time: 8 hrs 6 mins
Servings: 4