- 2 cloves garlic, peeled and smashed
- 1 bulb fennel, tops and bruised outer leaves removed, cored and chopped
- 1 cup olive oil
Combine garlic, fennel and oil in a heavy saucepan. Bring mixture to a boil and then reduce to a simmer. Simmer until fennel and garlic are very tender, 45 minutes to an hour. Remove from heat and allow the mixture to come to room temperature. Strain oil, pressing on solids, into a clean bottle and refrigerate.