Sure, I use about a 60/40 or so blend of olive oil to butter. I heat the butter/olive oil and the put tons of garlic into it using a garlic press. I maintain the mixture just below the simmer point. Let it cool and refrigerate. When it cools the garlic settles so make sure you take it from the container a little at a time from the top and bottom of the mixture. This goes good on Garlic knotts, I use it on pizza topped with soomoked brisket onions, and green peppers. gyro pizza. I had a pizza two days ago with the garlic oil base, mushrooms onions, Italian sausage. Cooked it half way pulled it out and cracked a few eggs on it and finished the bake. The yolk was runny and the pizza was incredible.