Garlic infused oil for salad leaves

For this recipe you will need an oil dispenser with a flavour dispenser. It’s a great way of adding extra flavour to salads.

Garlic infused oil for salad leaves


Makes 1½ cups

4-6 cloves garlic, peeled and sliced or chopped
1½ cups canola or olive oil


Place the garlic in the flavour dispenser and the oil in the glass container.
Screw the dispenser into place and leave at room temperature in a dark place for at least an hour for the flavours to mingle.
Serve over salad leaves and tomatoes.

Leftover oil can be used for baking eggplant slices.

Tip: try using deseeded chopped chilli in the dispenser.

Nutrition Information Panel

Per Serving [15ml Serves]
Energy 540kj
Protein 0.1g
Total fat 14.5g
- saturated fat 2.4g
Carbohydrates 0.1g
- sugars LESS THAN 1g
Fibre 0.1g
Sodium LESS THAN 1mg

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