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  • 115 gm (4 oz) garlic, chopped
  • 115 gm (4 oz) fresh ginger, chopped
  • 1 tablespoon olive oil.

  1. In a food processor or with pestle and mortar, combine the garlic and ginger. Adding small amounts of olive oil to facilitate the blending and homogenise after each addition, until it makes a smooth paste.
Refrigerate maximum of 10 days.
Freeze indefinitely.

Please don't use this to make an oil infusion for long term storage. This is an unsafe process with albeit a very low possibility of botulism, it's not worth the risk