Garlic & Sage Oil
makes one cup of garlic and sage infused oil

1 cup extra-virgin olive oil
5 garlic cloves, thinly sliced
1/2 cup lightly packed sage leaves
pinch of kosher salt


Put the garlic and the oil in a small saucepan and simmer over medium heat until the garlic is lightly golden, about five minutes. Remove the garlic with a slotted spoon and drain on paper towels. Add the sage leaves and cook until the leaves turn slightly darker and aromatic. Cover the saucepan, take it off the heat and let it steep for a couple hours.

Strain the oil through a fine-mesh strainer into a storage jar of some sort. The sage leaves can be drained on paper towels, sprinkled with the salt, and used as a garnish. The oil can be stored in the fridge for a couple months.

-A New Way to Cook, Sally Schneider