Garlic & Olive Oil Recipe

Prepare garlic

Peel the garlic cloves and slice them thinly — about 1–2 mm thick. Even slices ensure even flavor extraction and prevent burning.

Combine oil and aromatics

In a small, heavy-bottomed saucepan, combine 1 cup extra-virgin olive oil, the sliced garlic, bruised rosemary (if using), and red pepper flakes (if using). Stir gently to distribute the garlic in the oil.

Gently warm to infuse

Place the saucepan over very low heat. Warm the oil slowly so it reaches about 140–160°F (60–71°C) — you should see tiny bubbles occasionally around the garlic but no vigorous sizzling. Maintain this gentle warmth for 20–25 minutes. The goal is to soften and flavor the oil without frying the garlic to dark brown (which makes it bitter).

Cool and season

Remove the pan from heat and let the oil cool to room temperature with the garlic still in it so infusion continues. Once cooled (about 20–30 minutes), stir in the sea salt and freshly ground black pepper.

Optional light strain

If you prefer a clear oil, strain the mixture through a fine-mesh sieve or cheesecloth into a clean jar, reserving the garlic slices separately. If you like the oil with garlic pieces, transfer both oil and softened garlic into a jar.

Storage

Seal the jar and store in the refrigerator for up to 2 weeks. Note: Chilled olive oil may solidify; bring to room temperature before using. Discard if you notice off smells or gas production. For longer storage, freeze small portions in an ice cube tray (use within 3 months).

Bring oil to serving texture

If refrigerated, let the oil come to room temperature or gently warm the jar in a bowl of warm water for 10 minutes so it returns to liquid state but not hot.

Assemble for dipping

Pour a few tablespoons of the garlic oil into a shallow dish. Sprinkle the finely chopped parsley and lemon zest (if using) over the oil. Add a little extra cracked black pepper or a pinch more sea salt to taste.

Serve

Serve alongside toasted or crusty bread for dipping. Spoon some of the softened garlic pieces on the bread for extra flavor, or finely chop the softened garlic and mix into the oil before serving.