18 minutes ago, AAQuesada said:
Peel garlic, then into a small sauce pan cover 3/4 with olive oil and place on low heat until completely soft with no color. Place in a food processor or blender with enough oil to make a smooth puree. Reserve puree and any extra garlic oil.
Great in pasta sauces, aioli. Vinaigrettes ect ect.
Garlic in oil MUST be kept refrigerated or there is a real risk of botulism.
Research performed by the University of Georgia confirmed that mixtures of garlic in oil stored at room temperature are at risk for the development of botulism. Garlic in oil should be made fresh and stored in the refrigerator at 40 °F or lower for no more than 7 days. It may be frozen for several months. Package in glass freezer jars or plastic freezer boxes, leaving ½-inch headspace. Label, date, and freeze.
Unfortunately, heat doesn't kill the spores, so you can't roast or sauté the botulism risk to oblivion. But, heat does destroy the toxin itself—five minutes or longer at 185 Fahrenheit should do the job, according to the World Health Organization.