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Garlicky Sun-Dried Tomato-Infused Oil

The Aluminum Chef

"You can use just the infused oil or the garlic and tomatoes, too! This oil can be used as a salad dressing, bread dip, or even to add flavor to your favorite saute."
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8 h 10 m servings 122 cals
Original recipe yields 32 servings

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  • Prep

  • Ready In

  1. 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.

Nutrition Facts

Per Serving: 122 calories; 13.5 g fat; 0.6 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 13 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Excellent! Why haven't I done this before?! Makes a delicious salad dressing. Next I will try as a dipping oil with some freshly grated parmesan. Thanks for the recipe!