Which olive oil is better for pasta, extra virgin or pure?

Your cold garlic-infused olive oil sounds interesting. How do you go about making it?

I'll gladly tell you how I make it. I peel a couple of heads of garlic and coat them lightly with regular olive oil. I bake them with a foil cover that I pokesteam holes in at 350F until they are soft. Once out of the oven, I let them cool to lukewarm, and then mash them to a pulp. The pulp goes into a 1 liter bottle and then I fill the bottle with extra virgin olive oil. That goes into a nice dark, cool spot (basement) for the next month to six weeks. Every few days I give the bottle a shake, and start tasting at the 4 week mark. When it's as strong as I like, I filter out the garlic pulp, transfer the oil back into the bottle and store that in the fridge until I want it. The olive oil will firm up, but you can always melt it in warm water or scoop a bit out to suit the need. I know I said cold infusion- but I do not mean just plop the garlic in cold oil. The risk of botulism is too high for that- and the bacterium live in the water content of the garlic. So baking allows you to kill that off, and steam off a good bit of the water. The pulp can be frozen in ice cube shapes to use in cooking as well. No waste, unless you just want to toss it.

I also like to make a sort of confit of garlic to keep on hand for times when I want to use roasted garlic. I peel the cloves of several heads of garlic and slow roast them in a generous amount of extra virgin olive oil, until they are nice and soft. Then I pour them, cloves and oil together, into a glass refrigerator storage container. When I need the cloves, it's easy to fish out what I need. Then you just spread the olive oil back over the rest of the cloves. The oil that comes with a clove is nicely flavored, of course - and eventually you do end up with a certain amount of garlic infused oil. It will have bits in it, of course- but if you don't mind that, it's entirely usable as it is.

Thanks so much! How long have you kept the infused olive oil in the refrigerator? Also, after the infusing process, is there a reason that you couldn't keep the olive oil on the shelf (i.e., non-refrigerated) as one normally does with an oil (if there is no pulp in the infused oil)? Just curious.

Warning: garlic should not be stored in oil. This is a serious botulism risk!

Garlic which has been cooked, ie roasted, is perfectly safe to store in the refrigerator covered in olive oil. The botulism you are concerned about will have been killed by roasting at 350F and removing most of the water from the cloves. Raw garlic should not be stored in oil, nor should it be left at room temperature, though. I generally keep enough on hand in the refrigerator to last me a couple weeks. The rest is stored in my freezer. Botulism needs water, low acid, and low oxygen, as well as favorable temperatures. It cannot reproduce or produce the toxins at correct freezer temperatures of 0 degrees F.

Thx for ur answer :)
All I need to care about is only my budget lol.

Thx for ur answer :)