Nommune

Aglio E Olio Infused Oil

Aglio E Olio Infused Oil

By Jonathan Louis Ng

This hands off recipe creates both a beautiful infused oil and a creamy garlic confit.

italian,condiments

ServingsMakesDifficultyActive TimeTotal Time

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

Per serving (serves 4)
Low cholesterol
Low sodium
High saturated fat
Calories
542
Protein
2 g
Fat
58 g
Carbs
9 g

Instructions

  1. Garlic Confit

    1. 1

      Preheat the oven to 150ºC/300ºF.

    2. 2

      Peel the garlic and cut off the root ends.

    3. 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.

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    4. 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.

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    5. 5

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

    • 250 millilitres olive oil
    • 2 bulbs garlic
  2. Flavored Infused Oil

    1. 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).

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    2. 2

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

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    3. 3

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

    4. 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.

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    • Garlic-Infused Oil
    • 2 red chili
    • 1 bunch parsley
    • 1 tablespoon black peppercorn
    • Peel from half a lemon