What do restaurants do to make this so delicious? I have an old Hazan cookbook that calls for chopping garlic and simmering it in the olive oil, but not letting it brown. (At this point, I'm going on memory.) There's parsley in there too. I've always made it this way, but it's not as good as I've had it in some restaurants, where the garlic flavor really blossoms...and sometimes it's sliced, not chopped.
Any advice? Thanks.