As featured in the BPZ500PE Pete Evans Signature Edition Pizza Maker cookbook.
- 200g (1 cup) garlic cloves, peeled
- 250mL (1 cup) olive oil
- Heat a medium sized saucepan over a very low heat.
- Add garlic cloves and olive oil.
- Cook gently for 2 hours or until the garlic is soft, careful not to let the oil boil.
Try making this recipe using a whole 1kg (2 lb 4 oz) peeled garlic and 1 litre (4 cups /35 fl oz) of olive oil.
Keeps up to 1 month in a screw-top jar in the fridge. Adds flavour to pasta, salads and seafoods.
Alternatively, substitute whole roasted garlic, with fresh crushed garlic.