1 Head garlic -- raw
1/2 C distilled white vinegar
1 C olive oil

Peel garlic and separate into cloves. Soak cloves in vinegar 15 minutes, drain and rinse under cold, running water.
Drain, dry well, then put in blender with oil and pulse until chopped. Do not blend to a puree or the oil and garlic will be too difficult to separate!
Strain puree immediately through a fine mesh strainer. Strain again through 4 layers of cheese cloth and put in sterilized glass bottle.
Cover tightly and refrigerate. It is at its optimum flavor if used within a week or 10 days

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