Garlic Oil

1 cup extra virgin olive oil

3 garlic large, peeled and crushed

Sprig chives or parsley (optional)

Place ingredients in a glass jar with a lid. Shake to mix well. Allow to stand at room temperature 3 days to 1 week for flavor to develop, shaking jar each day. Test for flavor by dipping a small piece of lettuce into the oil.

Remove garlic and chives if desired. Cover and store in a cool, dry place up to 3 months.

Use as an appetizer dipping sauce for pieces of sourdough bread or sourdough bread sticks. Or, use for sautéing in Quick Chicken Sauté Italian Vegetable Skillet or Sautéed Green Tomatoes

*Hot Garlic Oil: Add 2 small jalapeno or banana peppers, sliced, 1 tablespoon cumin (optional), and 1 teaspoon paprika. Use as an ingredient in a salad vinaigrette, for sautéing chicken or beef in Mexican dishes, or brush on fish, chicken, or vegetables while grilling.