Garlic Infused Olive Oil

This is so stinkin easy, and it's one of my favorite recipes; I use it on everything when I have some made.

You will need:
6 medium - large cloves of fresh garlic (for a small bottle, use 3 cloves garlic)
1 large bottle of EVOO

Open the olive oil bottle. Check how much room there is, you may need to dump a little bit to make room for the garlic. About 1/8 cup or less.
Smash the garlic cloves and remove the papers. The papers come off easily if smashed first.
Put the smashed garlic in the olive bottle.
Replace the bottle lid and set in a dark space for two to three weeks. Shake it once a day, and after 2 weeks taste it. If it's good, it's done, if it's weak, then keep shaking it daily for another week and taste it again.

It looks pretty to put the garlic cloves on a skewer before inserting it in the bottle. If you do that, make sure the garlic stays low enough in the bottle so air doesn't get to it. As long as it's submerged, it'll last a long time.

With or without a skewer, it's very pretty to add things like dill or fennel fronds, whole peppercorns, bay leaves and lemon-skin strips (super thin); use them all at once. Get a pretty bottle with an oil spout and this makes a very nice gift.

Another big plus about this is, use the same recipe with tarragon, basil, lemon pepper, nutmeg or any spice(s) desired.

It can be used when frying things, poured into salads and salad dressing, it's a nice addition to any kind of pasta, and it can be cooked with. If the bottle is pretty, it looks nice on the counter, too.