This is a garlic staple from the kitchen of John Lanzafame as published in Pizza modo mio. This garlic oil can be added to pizza bases, pasta sauces or anything that requires a rich, homemade garlic oil.
Ingrediants
200g garlic cloves (about 30), peeled
6 flat-leaf parsley leaves
150 ml olive oil
Method
Preheat oven to 120oC. Put the garlic, parsley and oil in a small ovenproof dish and bake for 2 hours, making sure the garlic does not colour.
Remove from the oven, cool, then store in a 250 ml capacity sterlised jar, seal and refrigerate for up to 3 months.
*Hot tip
To prevent the garlic from colouring or burning, ensure that the cloves are fully submerged in oil. Remove from the oven if they start to colour.
la petite cuisine 
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