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First prepare your garlic. Remove each clove of garlic from the bulb. Smash each clove underneath a pan or popped under a knife with the heal of your hand while the knife is on it’s side. Remove the skins and set aside. In a large sauté pan combine your garlic, dried red pepper flakes, and olive oil. Turn the flame to medium low heat. Let simmer for 2-3 hours. When your oil is a reddish color, your garlic is tender , and your kitchen smells amazing, drain your oil of the red pepper flakes and large garlic chunks and place in a bowl. Store cooled oil in an air-tight container for up to a week.
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This easy infused olive oil recipe is good on just about anything but cereal. I’m serious. Toss it with pasta, dip your bread in it, sure. But also drizzle it on top of The Perfect Steak, grilled chicken, or Asparagus.
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