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Ingredients8 h 10 m servings 122
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.
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- Cook's Note:
- Dark glass will keep the oil from going rancid too quickly.
Per Serving: 122 calories; 13.5 0.6 0.1 0 13 Full nutrition
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