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• Ingredients
• 1 cup olive oil
• 4 large cloves garlic, minced
• 1-2 sprigs fresh thyme

In a small saucepan, heat all ingredients. Let simmer for 15-20 minutes. Strain and pour into container.

I use this on A LOT of things . . . Drizzle on chicken before roasting. Rub onto sweet potatoes before roasting. Sprinkle over asparagus before roasting. Mix with vinegar and Dijon mustard and seasonings for salad dressing. I used the strained garlic cloves on toast the other evening. The oil smells divine and is absolutely delicious. Worth keeping on-hand!

NOTES: I use extra-virgin olive oil, the organic kind from Costco (because it’s the least expensive). I’ve been making this often lately. It gets used rather quickly. I had bought some on one of our travels, but was really stingy using it because it was so expensive. Then I read something online that showed me how easy it would be to do myself. Voila! Full disclosure, I’m not sure if it’s shelf stable or what. I have used it all up within a couple weeks, so for me it is no problem. I also live in a cold climate, so it’s not like a toxic environment for the growth of bacteria. These are things I don’t really worry about. I’m from a locale that would have probably been considered third-world regarding electricity and/or refrigeration when I was a child. On an aside, a friend who is a load-master here in Anchorage posted today that his last barge of the season to Nome had departed. A flood of memories washed over me from when I was a young child, of my mother’s excitement when the first barge would arrive in Nome in the spring. Count your blessings! Name them one by one!