Garlic Oil
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1/4 cup (60 grams)
- 1-1/2 teaspoons (5 grams) minced garlic
- 1/4 cup (55 grams) extra virgin olive oil
- Carbohydrate 1 g(0%)
- Fat 28 g(42%)
- Fiber 0 g(0%)
- Protein 0 g(0%)
- Saturated Fat 4 g(19%)
- Sodium 1 mg(0%)
- Calories 247
Preparation Combine the garlic and oil in a small bowl. Cover and store in the refrigerator for a day or two. Reprinted from The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more, by Tony Gemignani, Copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC. Tony Gemignani has not only been making pizzas for over 20 years, but he is also the chef and owner of eight restaurants and the US Ambassador of Neapolitan Pizza to the city of Naples, Italy. Tony is the proprietor of the International School of Pizza in San Francisco, where he certifies chefs from around the world. Visit him at tonygemignani.com.
Preparation Combine the garlic and oil in a small bowl. Cover and store in the refrigerator for a day or two. Reprinted from The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more, by Tony Gemignani, Copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC. Tony Gemignani has not only been making pizzas for over 20 years, but he is also the chef and owner of eight restaurants and the US Ambassador of Neapolitan Pizza to the city of Naples, Italy. Tony is the proprietor of the International School of Pizza in San Francisco, where he certifies chefs from around the world. Visit him at tonygemignani.com.
