The traditional method for creating flavored oil is simple. Oil is placed in a container, preferably a clear bottle, with the garlic cloves inserted. It is then sealed and allowed to sit out at room temperature anywhere from several hours to several weeks.
Some prefer to leave bottles of oil on a sunny windowsill to accelerate the flavoring process.
Once flavored, oils are best kept refrigerated to prevent botulism.
Great care should be used when making infused oils
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