Garlic Oil
Recipe courtesy of Ina Garten

6 garlic cloves, peeled
1 cup extra-virgin olive oil

In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low, and cook for 5 minutes, until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook.

Remove the garlic cloves from the oil and slice them. Place them in a bowl and pour the oil over them.

Important Note: You do need to be very careful with home-made flavoured oils, especially those using raw garlic as there is a risk of botulism. The garlic can sometimes pick up botulism from being grown in contaminated soil and the airless environment of a bottle full of oil gives the botulism an ideal environemt in which to thrive. Even if you refrigerate the oil the botulism will grow, albeit more slowly. Store this oil in the fridge but use the oil within one week.