Garlic Olive Oil

     If you wantin' to be all fancy, may I suggest you take a crack at your own homemade Garlic Olive Oil.  Whether stocking your own shelf or thinking about that someone who already has it all,  this is one of those gifts that keeps on giving.  This will last in the fridge for a month, and can be used for bread dipping, drizzled on pasta or salads, or used in cooking...or anything else your heart desires.  Show off in front of your foodie friends and give this one a try!  Garlic, it stinks so good  ;)

Ingredients for one cup Oil~
6 Cloves Garlic, ends trimmed and shell removed
8oz/1 cup quality Extra Virgin Olive Oil
Sterilized glass container with stopper or lid

     After cleaning Garlic Cloves (don't rinse with water, that can harbor microorganisms) add to small sauce pan along with Oil, bring to 180-210 degrees, then hold there another 15-20 minutes, (should be a low simmer) making sure the Cloves don't burn.  (Heating ensures that botulinum spores are eradicated if any are present.  In other words, don't skip this step and think you can drop a few naked Cloves in your Oil and call it a day.  Tisk Tisk!  Clostridium Botulinum, the microorganism that causes botulism, is present in soil, which means it can also find its way into vegetables and herbs.  It's anaerobic, which means it thrives in an oxygen-free environment like Oil.)  You can add more Garlic for a stronger flavor, if desired, but no more than one head or it will turn bitter.  Cool mixture, remove Cloves and add to container, then pour Oil thru a funnel and seal jar.  Store in fridge up to a month.  Enjoy  :)