- 1/2 cup olive oil
- 2 crushed garlic cloves
- 2 fresh sage leaves
- 1 bay leaf
Note: if the temperature climbs past 200 degrees, your oil will become bitter, so do stay close by during those 20 minutes, and if it inches too high, simply remove from the burner for a few moments to let the temperature sink back down.
2. Remove from heat and cool to room temperature. Strain the mixture through a sieve over a bowl, and discard the solids.
If you don't want to use the oil for dipping bread (or if you have leftovers) it is also delicious tossed with pasta, or used in a salad dressing.
12 servings (2 teaspoons), Calories 80.
This had the most wonderful hint of roasted garlic, not overpowering, but definitely there. What I hadn't expected - but of course makes perfect sense - is that you're not tasting raw garlic, since it cooks in the hot oil, but a sweet, roasted garlic. The hint of sage gave a nice woodsy note, but since the garlic was strongest, I'd add another sage leaf or two next time, same thing for the bay. This is fantastic with my Rosemary-Scented Flatbread with Black Grapes, and also nice tossed with pasta and salads - it's like adding garlic and herbs without needing to do any chopping!