Start with however much olive oil you wish to infuse and add your garlic. We grew our own garlic (and basil) this year so I added random varieties of the cloves that had broken skins and wouldn't age properly in storage. I really, REALLY like garlic so I add quite a bit. And, if it's too strong at the end for your taste, you can simply cut it with more plain olive oil to get it to your own flavor preference. |
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