10 large cloves garlic, peeled and coarsely chopped (2.0 ounces or 57g )
1 cup extra light olive oil (7.2 ounces or 204g)
1 to 2 teaspoons crushed red pepper flakes or to taste
In a small skillet, combine garlic and olive oil.
Continue to cook on medium-low heat, stirring frequently, until garlic turns to a light golden brown (approximately 8 to 10 additional minutes). During the last 2 minutes of cooking, you may want to stand by the stove because the garlic will become brown very quickly. Do not let garlic become too dark or burn (garlic will continue to toast while the hot oil is cooling). Make sure you are stirring frequently, especially during the last 2 minutes of cooking.
Add the red pepper flakes. Immediately remove from heat and let cool for about 1 hour.
Yield 1 cup