You may add a myriad of dry or fresh herbs, chili, perhaps even some honey and a splash of lemon juice, but all you really need is just some (lots) of garlic and olive oil.
How to consume? As a tartine in and of itself. As a base for every savory sandwich- ever. In a salad. In the salad dressing. Over steak, chicken, or fish. In your mashed potatoes. In brief: everywhere.
Ingredients:
3 heads garlic, peeled
1 cup olive oil
Method:
Per food safety guidelines, it is recommended that you use them within 4 days of making - but if prepared and stored properly, they can often keep for several weeks in the refrigerator. Please use your own discretion. .
Place the peeled garlic cloves in a small saucepan, cover with the olive oil, and place over very low heat on the stove. As the oil begins to warm, you will slowly see small bubbles form. The bubbles will gradually get larger until the oil is simmering slowly.
Continue to cook the garlic in the oil over very low heat, stirring carefully every few minutes, for 15 to 30 minutes (time will vary depending on your garlic clove sizes, adjust time as necessary), or until the garlic cloves are tender and cooked through, yet still retain their shape and aren't heavily caramelized. Use a long sharp knife to pierce the cloves, they should meet little to no resistance once they are finished cooking.
Remove from the heat. Transfer to a clean heat proof jar, cover with a tight-fitting lid, and immediately refrigerate.
صحة و عافية
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