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1 or more heads of garlic, peeled, separated into cloves
Place the garlic in a small pan. Cover with olive oil. Place over low heat and cook for at least 45 minutes. You want the garlic to just barely bubble, not fry in the oil. The garlic will turn translucent when it is done.
Remove from heat and allow it to cool. Separate the garlic from the oil.
Poster's Notes:
Posted by Debbie Sichel
Nutritional Info Per Serving: N/A
Good quality olive oil
This recipe gives two wonderful products: the garlic, which makes a wonderful paste and is very rich tasting; and the oil, which has a nice garlic flavor to it. The garlic, when mixed half-and half with butter or margarine, makes an excellent spread for French bread. I like to add some Parmesan cheese as well (which would make it dairy) but either way, toast it under the broiler a couple minutes, it is awesome, and much in demand in my house.