- ½ cup extra-virgin olive oil
- 1½ tablespoons minced fresh garlic
Combine the olive oil and the minced garlic in a small bowl and stir. Let sit for a few minutes to infuse. Refrigerate if not using right away; do not keep for more than 24 hours.
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Combine the olive oil and the minced garlic in a small bowl and stir. Let sit for a few minutes to infuse. Refrigerate if not using right away; do not keep for more than 24 hours.
