Step 1

Put oil in a small saucepan and warm up gently on low heat, 2-3 minutes.

Step 2

Add garlic chunks to the saucepan and remove from heat.

Step 3

Let sit for one hour so the oil can infuse with the garlic flavor.

Step 4

In the meantime, prep a small clean jar. Sterilize the jar by filling it with boiling water and letting it sit for a few minutes. Dry and set aside.

Step 5

When the hour is up, fill up your jar and use or keep refrigerated for 3 days max. There's a risk of botulism if you keep it longer.

Step 6

If you do not plan on using it within 3 days, you can freeze it into ice cubes and use within the month. I know it seems odd to freeze oil but you can. The cubes can be tossed into soups, sauces, stews, curries, and casseroles.

Step 7

You can double or triple the recipe depending on how much oil you use during the week.