Step 1

1 In a small saucepan over medium-low heat, heat the oil until it feels very warm to the touch, about 110 degrees

Step 2

2 Add the garlic and shallots, then remove from the heat and let cool completely, about 2 hours

Step 3

3 Set a fine-mesh strainer over a clean jar and pour the oil through, making sure to catch all the garlic and shallot pieces

Step 4

4 Compost the alliums, or give them to a friend who doesn’t need to avoid them