1 large bulb of garlic (about 8 cloves)
1 cup (235ml) extra virgin olive oil
Separate the garlic into cloves, peel & chop into 2 or 3 pieces per clove. In a small pot, combine the garlic & oil & cook over low heat until warm. Let cool. If you want a really intense garlic flavor like I do--let the oil steep longer--up to 2 days. Strain through a fine sieve or cheesecloth & discard the garlic.
Refrigerate the oil but bring it to room temperature for use. It will keep for several weeks in the refrigerator.
Oil infused with garlic can be used to season vegetables, meat, bread and pasta. It is great to have around to dress summer salads.
According to the Heart.org, "despite decades of research suggesting that garlic can improve cholesterol profiles, a new National Institutes of Health funded trial found absolutely no effects of raw garlic or garlic supplements on LDL, HDL, or triglycerides..
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