Aglio E Olio Infused Oil

Instructions

• Garlic Confit

  • 1

    Preheat the oven to 150ºC/300ºF.

  • 2

    Peel the garlic and cut off the root ends.

  • 3

    Add the olive oil and garlic to a small oven-safe pot, then transfer to the oven and braise until the garlic is tan and soft, but not mushy, about 90 minutes.

  • 4

    Remove the pot from the oven and transfer the garlic confit to a small container. Cover with a few tablespoons of the infused garlic oil. Allow it to cool, then cover and store in the fridge. Use within a week.

  • 5

    You will use the remaining infused oil in the next step.

• Flavored Infused Oil

  • 1

    Make sure the chillies, parsley and lemon peel are thoroughly washed and dried. You can remove the seeds from the chillies if you want a less spicy oil. Make sure the lemon peel contains only peel (the yellow part) and no pith (the white part, which can make the oil bitter).

  • 2

    To the pot of infused oil, add the chillies, parsley, peppercorn and lemon peel.

  • 3

    Return the pot to the oven and heat for another 30 minutes.

  • 4

    Remove the pot and allow the oil to cool down completely. Strain the infused oil into a clean container, discarding the solids, cover and store in the fridge. Use within a week.