Garlic, Olive Oil Recipe
Make Garlic, Olive Oil Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Garlic-Olive Oil Base
For Serving / Use
Method
Garlic-Olive Oil Base
- 1
Prepare garlic
Peel the garlic cloves. Using a chef's knife, smash each clove with the flat side of the blade and finely mince, or for a milder, silkier result, grate the peeled cloves on a microplane. Measure so you have the equivalent of 8 cloves (about 2 tablespoons minced).
- 2
Warm the oil
Place a small saucepan over low heat and add the 1 cup of extra-virgin olive oil. Warm the oil gently for 1–2 minutes until it shimmers slightly but does not simmer. You want the oil warm enough to infuse but not so hot that it sizzles.
- 3
Infuse garlic
Add the minced or grated garlic to the warm oil. Keep the heat very low (barely above warm). Stir frequently and cook gently for 3–5 minutes until the garlic becomes fragrant and just begins to turn a very light golden at the edges. Do not let the garlic brown—if you see browning, remove the pan from heat immediately.
- 4
Season and finish
Remove the pan from heat. Stir in 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon red pepper flakes if using. If you want a bright finish, stir in 1 teaspoon lemon zest and 2 tablespoons chopped parsley. Allow the oil to cool to room temperature so flavors meld, about 15–20 minutes.
- 5
Strain (optional)
For a clear garlic oil, strain the mixture through a fine-mesh sieve or cheesecloth into a clean jar, discarding solids. For a chunkier topping, leave the garlic pieces in the oil. Store in a sealed container in the refrigerator for up to 1 week.
For Serving / Use
- 6
To serve as a dipping oil: slice the crusty bread or make crostini, arrange on a plate, and pour some garlic-olive oil into a shallow bowl. Garnish with additional chopped parsley or a sprinkle of flaky sea salt if desired.
- 7
- 8