Aglio E Olio Infused Oil
By Jonathan Louis Ng
This hands off recipe creates both a beautiful infused oil and a creamy garlic confit.
4
1 cup
beginner
10m
2h 10m
Inspired by the classic Italian pasta sauce, this recipe serves double duty, creating garlic confit that you can use in dishes that could use a gentle hint of garlic—think mashed potatoes, spread with butter on toast, or mixed through a mayonnaise—and an infused oil with garlic notes and a tinge of chilli and citrus that can be drizzled over pizzas, used as a flavourful alternative to neutral oils, or as part of a punchy vinaigrette. Note that cooked garlic doesn't last long, so make these in small batches, store in the fridge and use them within a week.
Ingredients
- 250 millilitres olive oil
- 2 bulbs garlic
- 2 red chili
- 1 bunch parsley
- 1 tablespoon black peppercorn
- Peel from half a lemon
Nutrition
542
2 g
58 g
9 g
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.
- 250 millilitres olive oil
- 2 bulbs garlic
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.
- Garlic-Infused Oil
- 2 red chili
- 1 bunch parsley
- 1 tablespoon black peppercorn
- Peel from half a lemon