| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Garlic | 1 | Servings | |
INGREDIENTS
| 1 | c | Olive oi |
| 8 | Garlic cloves | |
| 4 | In rosemary sprigs; (4 to 4) |
INSTRUCTIONS
Place oil in a small oven proof container. I use a pyrex measuring cup. Pleel garlic cloves and cut in half. Add garlic cloves and rosemary sprigs to the oil. Bake at 350 degrees for 1 hr. Remove from oven. The garlic and rosemary will look almost burned. cool on a rack for 30 min. Stain into a sterilized jar and refridgerate. Use with in 2 months. The oil will thicken in the refridgerator but this won't hurt it. I use this oil for garlic bread. To serve, place a mound of parmesean cheese in the middle of a saucer and pour a ring of oil around it. Dip a slice of french bread in the oil and then in the cheese. The method used to make this oil was in the Jan. 96 issue of Goumet magazine. It is the only FDA approved method to make herbal oils. The recipe is one I adapted from the garlic oil recipe in that issue of the magazine. - ---- Recipe by: Formatted for MC by Pepper 5/16/98 Posted to MC-Recipe Digest by Pepper <[email protected]> on May 16, 1998
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