Garlic Olive Oil
This Recipe is From Rozanne Gold's Cooking 1-2-3 a fantastic book. You can purchase her books on Amazon All recipes include only 3 ingredients. It may sound simple, but some of these recipes are a little involved. Anyway, I've found this recipe fairly simple and the oil is useful for many many things. You can substitude jarred prechopped garlic. About a tablespoon for each clove is recommended but, I've always used teaspoons instead just because it seems more realistic. (I don't think that I've ever chopped a clove and gotten a whole tablespoon full.) Use your best judgement. I've never used the crushed red pepper flakes so let me know if someone has tried this and it's turned out great.
1 cup extra virgin olive oil
8 large cloves of garlic
1/4 teaspoon crushed red pepper flakes
Put olive oil in a small saucepan. Peel garlic and add to oil with red pepper flakes. Cook over medium heat until small bubbles form at the surface, then continue cooking over very low heat for 5 minutes.
Remove from heat and add a large pinch of salt. Let sit for 2 1/2 hours. Strain through a fine mesh sieve into a clean jar. (I've used tupperware) Cover and refrigerate. Keeps for 2 weeks.
Makes 1 cup