This is a versatile infused oil that adds deep, savory flavor to anything it touches—use it as your secret weapon for finishing rice dishes, drizzling on noodles, spooning over eggs, or mixing into dressings and sauces. Best Practices – A neutral oil works best here—avoid olive oil, which doesn’t do well at high heat and can overpower the flavor. – Let the oil cool slightly before straining to avoid burning yourself or damaging your straining material. – Save the crispy garlic-scallion solids if they’re not too dark sprinkle them on rice or soup as a savory topping. – For a brighter green oil, chill the oil before blending and use an ice bath after straining. It’s a bit more effort, but it preserves the fresh green color. – Use this as a base for chili crisp, spoon it into vinaigrettes, or swirl it over hummus or labneh for a garlicky punch.