World Cuisine

Garlic Cloves in Olive Oil

prep 5 mins cook 20 mins
  • 12 large garlic cloves
  • several rosemary sprigs
  • several thyme sprigs
  • 300 ml (½ pint) olive oil

Peel the garlic cloves and put in a small saucepan with the herb sprigs. Cover with the oil and cook over a low heat for about 20 minutes until the garlic is pale golden and soft. Leave the garlic to cool in the oil.

Transfer to a screw-top jar, pour in enough of the oil to submerge the garlic and store, covered, in the refrigerator, for up to 3 months. Use in salads, potato dishes, purées, risottos and pizzas. The flavoured oil can also be used.

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