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Lots of garlic cloves
Chop garlic fairly finely (DO NOT CRUSH). Put into a small pot and cover with oil (to about 1.5cm above the level of the garlic).
Bring to the boil and then take off heat. Serve warm.
Poster's Notes:
Posted by Melissa Shenker
Nutritional Info Per Serving: N/A
Good quality olive oil (or 1/2 olive, 1/2 other)
Salt to taste
This works great as a dip for (preferably warm) challah. Put it on the plata (hot tray) or blech in a place it stays warm but does not start to fry the garlic. Serious garlic lovers even eat it cold the next day.