Yield: 1 cup
|1 each||Garlic, head, peeled, crushed|
|½ cup||Oil, olive|
Puree the garlic with ½ cup of olive oil. Drizzle a little clear olive oil over the top of the puree and refrigerate overnight or for up to two weeks if desired.
You can store this puree in the refrigerator for up to three weeks with little loss in flavor or aroma.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA