1. Swish the basil leaves briefly in cold water to clean them.
  2. Spread basil on towels and pat gently to dry them.
  3. Remove stems and measure out ¡4 cup of loosely packed leaves.
  4. Heat the olive oil in a skillet.
  5. When the oil is hot but not smoking, stir in the garlic and saute il until the garlic barely begins to brown (stir frequently).
  6. Remove the garlic from the heat and stir in the herbs and lemon juice.
  7. Let the mixture coo! for 1 hour at room temperature.
  8. Strain out plant material (or leave it in for stronger flavored oil) and pour the cooled oil into a sterilized bottle. Cap the

3 cloves garlic, peeled and cut into matchstick-size pieces I teaspoon lemon juice Strainer (optional) Sterilized bottle and cap jar and label it, including the exact date of preparation.

9. Keep the oil refrigerated and discard any that's unused after 1 weeks.

Yield: Approximately t cup of herb-garlic flavored oil

Note: Olive oil congeals in the refrigerator, but you can let the oil stand at room temperature for an hour or so to let it cleat before using it lust make sure to keep it refrigerated at all other times.

Caution: Because oil is highly perishable once it's infused with plant material, make-flavored oils in smalt batches and always keep them refrigerated. Discard any leftover flavored oil alter 2 weeks.

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One-Tot Coasted Garlic and Garlic Oil

  1. Preheat oven (or toaster oven) to 375°F
  2. Slice the tops off of the garlic bulbs.
  1. Arrange the garlic in the baking dish and add the olive oil.
  2. Cover and bake lor t hour.
  3. Remove the cover and bake for an additional 15 minutes.

^ 6. While the garlic finishes cooking, sterilize J.C. the glass bottle. 5 7. If you're serving the garlic as a side dish, remove it to a serving plate. If you want to save the garlic paste, let the dish and garlic r I cool lirst. Then squeeze the garlic paste into Utp a container and cover it with a thin layer of : — fc-j the garlic-flavored oil.

If you love garlic, don't use it just as a seasoning. Roasted whole garlic is a delicious hot side dish. Roasting mellows garlic flavor and brings out a delicious sweetness. You can also mash roasted garlic and use it as a spread on crackers or bread. Roasted garlic oil is a mouth-watering topping for meat or vegetables.

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