A drizzle of homemade garlic oil can boost almost any dish. Hot 10 pick Luce chef John Willis taught us to saute the cloves until they turn black (yes, black) for maximum infusion. Using a 3:1 ratio of vegetable oil to olive oil allows you to cook the garlic longer, extracting more flavor.
Combine 3 Tbsp. vegetable oil, 1 Tbsp. olive oil, and a few crushed garlic clovesin a skillet over medium-low heat. Cook garlic, turning occasionally, until blackened (about 8 minutes). Discard garlic; store oil chilled in a sealed jar.