Hi -

If you don't want to save the oil in a jar, but instead use it
promptly, you don't need to go through the sieving at the end of
the recipe.  In fact, you don't always need to heat the olive oil.
When I make garlic bread I chop up some garlic very fine, then
pour olive oil over it and wait a couple of hours.  Then I slather
the garlic and oil combo on bread.  I warm it or not, as suits my
mood, and that's it.

--Beth Kevles
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  http://web.mit.edu/kevles/www/nomilk.html -- a page for the milk-allergic