Hi everyone, first post here. I've worked in a few restaurants including a high end Italian one, which brings me to... The cooks would make this garlic and oil pasta for us which was unbelievable. Nothing complex, but the chopped garlic used was held in olive oil, all kept in a bucket in the walk in. Do you know what it tastes like when garlic starts to develop that richness of flavor? When you first cut and saute it in oo, it's not all that flavorful. But...at some point after sitting in oo it