Peeled fresh garlic | 150 grams

• 3 bowls of peeled garlic cloves from the Dutch cheese house
• 1 sprig of rosemary
• 1 cup red chili pepper

• 1 teaspoon black peppercorns
• approx. 200 ml extra virgin olive oil
• approx. 200 ml vegetable oil

Remove the cloves from the ramekins and press them down with the back of a knife. That way all the flavor comes out.

Place the garlic cloves in a pan and add water. Boil it briefly and drain. Repeat this three times so that the garlic becomes completely soft.

Place the garlic in a glass jar. Add the rest of the ingredients and pour over the olive oil and vegetable oil until the garlic cloves are at least completely covered. Don’t just use olive oil to cover the garlic cloves, as it will harden in the refrigerator. Mix the olive oil with the vegetable oil, so that the whole remains liquid.

Close and store in the refrigerator, the garlic can be kept in the oil for two months.