Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Sour-Orange and Garlic Oil 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 4, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes 1 1/2 cups Use this for our Mojo Marinade. Ingredients 1 ½ cups extra-virgin olive oil 1 sour orange, such as Seville, sliced and seeded, ends discarded 3 garlic cloves, peeled and smashed Directions Heat all the ingredients in a saucepan over low heat for 20 minutes. Let cool. Strain, and discard solids. (Reserve 1 garlic clove for mojo marinade.) Cook's Notes Infused oil will keep, covered and refrigerated, for up to 1 week. Rate it Print