Garlic-Infused Olive Oil

A pungent bulb (*Allium sativum*) belonging to the onion genus, prized globally for its intense, savory flavor and aroma. When its cells are crushed or chopped, an enzyme reaction produces allicin, the compound responsible for its signature bite and potent antimicrobial properties. This sharpness mellows dramatically into deep, sweet nuttiness when roasted whole or slow-sautéed in fat. Look for firm, heavy bulbs with dry, unbroken papery skins and no green shoots — green means sprouting and bitterness.