Black Garlic Oil Recipe

Black Garlic Oil

1. 1

   Prepare ingredients

   Peel the black garlic cloves so they are whole and soft. Peel the two fresh garlic cloves and smash them lightly with the flat side of a knife. Halve the shallot. Measure out oil, salt, pepper, bay leaf, and chili flakes.

2. 2

   Crush and loosen black garlic

   Using the flat of a knife or a small fork, mash the black garlic cloves lightly to release their paste-like interior. You do not need to fully purée them — just break them up so flavor infuses into the oil more readily.

3. 3

   Combine in a small saucepan

   Place 1 cup neutral oil, the mashed black garlic, smashed fresh garlic, halved shallot, bay leaf, salt, pepper, and chili flakes into a small, heavy-bottomed saucepan. Stir briefly to distribute ingredients.

4. 4

   Gently infuse

   Warm the mixture over very low heat. Use a thermometer if available: hold the oil between 140°F–160°F (60°C–71°C). If you don’t have a thermometer, keep the smallest burner on its lowest setting and watch for very gentle shimmer — do not allow the oil to bubble or the garlic to brown. Maintain this gentle heat for 25–30 minutes, stirring occasionally and submerging any bits that float.

5. 5

   Cool and steep

   Remove the pan from heat and let the oil cool to room temperature with the aromatics still in it, about 30–45 minutes. This extended steep extracts more flavor without overheating.

6. 6

   Strain

   Line a fine-mesh sieve with cheesecloth or a coffee filter over a heatproof bowl or measuring cup. Pour the cooled oil through to remove solids. Press gently on the solids with the back of a spoon to recover as much oil as possible. Discard the solids (or reserve a spoonful of the black garlic paste for another use).

7. 7

   Adjust seasoning and finish

   Taste the oil and adjust with an extra 1–2 tablespoons of neutral oil if it tastes too concentrated. If desired, add the optional 2 tablespoons neutral oil to smooth the texture. Adjust salt (to taste) if needed—start with an additional pinch.

8. 8

   Bottle and store

   Transfer the strained oil into a clean glass bottle or jar. Seal tightly and store refrigerated. Use within 2–3 weeks for best flavor. Always use a clean spoon when retrieving oil to avoid contamination.

9. 9

   Usage suggestions

   Drizzle sparingly over grilled vegetables, roasted meats, pizza, pasta, or use as a finishing oil for soups and salads. A little goes a long way — about 1–2 teaspoons per serving.