📝 About This Recipe
This luxurious, aromatic oil is the secret weapon of professional kitchens, capturing the mellow, nutty essence of slow-confit garlic. Unlike harsh raw garlic, this oil offers a sophisticated sweetness and a velvety mouthfeel that elevates everything from simple pasta to crusty artisan bread. It is a versatile pantry staple that transforms everyday cooking into a gourmet experience with just a single drizzle.
🥗 Ingredients
The Aromatics
- 3 large Fresh Garlic Bulbs (cloves peeled and ends trimmed)
- 2 medium Shallots (thinly sliced into rounds)
- 2 sprigs Fresh Rosemary (left whole)
- 4 sprigs Fresh Thyme (left whole)
- 1/2 teaspoon Dried Red Chili Flakes (for a subtle, warm back-note)
- 1 teaspoon Black Peppercorns (whole)
- 1 piece Bay Leaf (dried)
The Oil Base
- 1 cup Extra Virgin Olive Oil (high quality, fruity profile)
- 1 cup Grapeseed Oil or Avocado Oil (neutral oil to balance the flavor and smoke point)
Finishing Touches
- 1/4 teaspoon Fine Sea Salt (to draw out the garlic essence)
- 1 strip Lemon Zest (removed with a vegetable peeler, no white pith)
👨🍳 Instructions
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1
Begin by peeling the garlic cloves. To make this easier, give each clove a very light smash with the flat side of a chef's knife to loosen the skin without crushing the clove entirely.
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2
Trim the woody root ends off each garlic clove to ensure even cooking and a clean aesthetic in the finished oil.
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3
In a small, heavy-bottomed saucepan, combine the peeled garlic cloves, sliced shallots, rosemary, thyme, peppercorns, bay leaf, and chili flakes.
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4
Pour both the extra virgin olive oil and the neutral oil over the aromatics. The cloves should be completely submerged by at least half an inch of oil.
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5
Place the saucepan over the lowest possible heat setting on your stovetop. Infusion is a marathon, not a sprint.
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6
Monitor the oil closely; you are looking for tiny, lazy bubbles occasionally rising to the surface. If the oil begins to sizzle vigorously, move the pan partially off the burner or lower the heat.
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7
Add the strip of lemon zest and the sea salt after about 20 minutes of cooking to brighten the heavy aromatic notes.
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8
Continue to cook for another 25-30 minutes. The garlic is ready when it is a pale golden blonde color and can be easily pierced with a paring knife, feeling like soft butter.
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9
Remove the pan from the heat immediately. Do not let the garlic turn dark brown, as this will introduce a bitter, burnt flavor to the oil.
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10
Allow the oil to cool in the pan for at least 30 minutes. This 'carry-over' period allows the flavors to fully meld and settle.
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11
Set a fine-mesh strainer over a clean, sterilized glass jar. Carefully pour the oil through the strainer.
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12
You can choose to keep the soft garlic cloves and shallots in a separate jar (garlic confit) or add a few back into the oil for visual appeal.
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13
Seal the jar tightly and store it in the refrigerator. Use within 1-2 weeks for maximum freshness and safety.
💡 Chef's Tips
Always use fresh garlic; sprouted garlic with green centers can taste bitter when heated. Never leave the stove unattended, as garlic can turn from golden to burnt in a matter of seconds. Use a mix of olive and neutral oil to prevent the oil from solidifying too firmly in the refrigerator. If you want a clearer oil, avoid stirring the mixture too much while it simmers. Safety first: To prevent botulism, always store homemade garlic oil in the fridge and never keep it at room temperature for more than 2 hours.
🍽️ Serving Suggestions
Drizzle over a freshly baked focaccia or sourdough for an instant appetizer. Use it as the base for a classic Spaghetti Aglio e Olio for a deeper, more complex flavor. Brush onto steaks or roasted chicken during the final 5 minutes of cooking. Whisk into a vinaigrette with balsamic vinegar and Dijon mustard for a robust salad dressing. Swirl into a hot bowl of creamy tomato soup or white bean stew.