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Ingredients8 h 10 m servings 122 cals
Original recipe yields 32 servings
- Place garlic and sun-dried tomatoes in a 16-ounce dark glass bottle. Pour olive oil into the bottle using a funnel. Close the bottle tightly and refrigerate, 8 hours to overnight. Store the infused oil in the refrigerator.
- Cook's Note:
- Dark glass will keep the oil from going rancid too quickly.
Per Serving: 122 calories; 13.5 g fat; 0.6 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 13 mg sodium. Full nutrition
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