1/2 C. olive oil
3 cloves of garlic
1 sprig fresh oregano (subbing with thyme is fine)
1 bay leaf
1” peeled fresh ginger
1/2” peeled fresh turmeric
3/4 t. prepared curry powder
1 t. salt
8 oz. fresh mozzarella
2 heirloom tomatoes
In a small saucepan, heat oil with next 7 ingredients. Stir to combine. Bring to simmer. Remove from heat and let sit 30 minutes to infuse flavor. Strain oil and discard solids.
Slice mozzarella and tomatoes and arrange on a platter. Drizzle with 2 T. oil and salt to taste.
Reserve remaining curry oil in airtight container in the refrigerator. It’s delicious for roasting vegetables and sautéing shrimp. The options are endless.
Note: garlic infused oil needs to be stored safely. Keep only for 2 weeks stored in refrigerator.