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Garlic Oil

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Yield: 1/4 cup.

Ingredients

1/4cup EVOO

2 cloves garlic, crushed

Salt

Directions

In small saucepan over medium heat, cook EVOO and garlic until garlic is golden. Off heat, stir in 1/2 tsp. salt. Let cool; discard garlic. Refrigerate up to 1 week.

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