Very yummy. A great beginning to a summer evening on the back deck. Rather than rubbing the garlic, I used several (eg. lots) garlic cloves. Don't forget to cut them in half and take out the bitter core. Well worth the effort. Place these in a bowl add the olive oil and whizz (my new culinary term :) with an immersion blender. Strain this mixture and you have an awesome garlic olive oil that will keep for several days in the fridge. I also toasted after coating the crusty bread bits with some of the garlic oil. Added an awesome layer of extra flavour! Thanks Tamara for a really nice recipe!

Reviewed On: Aug. 24, 2009