Put the first four ingredients in a sufficiently large bottle (or jar with a screw cap) and pour on the oil. Those who do not like to use virgin olive oil should use the refined yellow one.
Be careful not to use too fresh garlic or to blanch it in milk for a few minutes beforehand, otherwise the oil can ferment. Close the bottle and let it steep for at least 3 weeks. Don`t put it too cold.
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