I’m going to infuse everything. Why? Because saying the word “infuse” sounds like I’m doing something hard when I’m doing something simple. “Infusion of this this and this”. You say, “Oh wow, sounds amazing”. See how that works?!?! 
Here is a little infusion of extra virgin olive oil and roasted garlic. Toss peeled garlic in a little bit of the oil then slow roast it at 250F for about 45 minutes, let cool, then toss it in a jar with more extra virgin olive oil. It will keep for a few days. Use it in a vinaigrette, finishing move on a dish, or just drink it….it’s good!
Eric
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Yummy…I have to agree. Infused anything is so simple and gives such a wonderful flavor!
Great recipe – I would just advise keeping it in the refrigerator. I know that raw garlic in oil can become contaminated. Don’t know if I would take a chance even if it is roasted.
I thought at first you were keeping a beta fish above your fridge it scared me.
I always infuse my garlic in olive oil, but I crush mine. It has never done bad and the taste is always the same. Dad use is like butter.