Mixed into scrambled eggs, with fresh torn basil and mozzarella cubes. I scrambled two eggs in some of the garlic oil, then added the other ingredients off the heat and let the carryover heat in the eggs warm them a bit.

It was great to have this condiment around. I just replaced my uncorrected proof of the Once Upon a Tart cookbook with the real thing (because there are at least three recipes I've tried in there that are keepers) and I want to make a couple of condiments in there, so I always have something fresh and interesting to punch up my loner meals.