Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
10 mins
additional:
8 hrs
total:
8 hrs 10 mins
Servings:
32
Yield:
32 servings
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Nutrition Facts

122 calories; protein 0.1g; carbohydrates 0.6g; fat 13.5g; sodium 13.5mg. Full Nutrition
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Reviews (3)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/24/2016
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! Read More
(2)