Garlic Oil

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By Darren Purchese

We love flavoured oil, they give you so much more dimension to dishes, this delish garlic oil is so versatile. You can use it in cooking or to finish dishes. Think cooking prawns in this oil or how about brushing a freshly baked focaccia with this oil? You will be in heaven, this is also a fantastic foodie gift to give away to your foodie friends.

Time

1

hour

30

minutes

Degree of Difficulty

Easy

Save

0

Portions

1
Jars

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Ingredients

Servings

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1 litre light olive oil
2 whole garlic heads
 q.s. dried oregano
 q.s. black peppercorn
 q.s. fresh rosemary
 q.s. fresh thyme sprigs
 q.s. left over parmesan rinds
1 birdseye chilli
1

Prepare the garlic… peel the garlic and cut the cloves in half, remove the root from the centre and place the cloves into an oven proof dish.

 

2

 

3

Add the remaining ingredients… add all of the remaining ingredients into the dish and cover with foil.

 

4

Confit… place the dish into an oven preheated to 150C. Confit the garlic and infuse it in the oil by cooking for an hour. Remove from the oven and leave to cool with the foil still on for 20 min.

 

5

Strain the oil… using a fine sieve reserving the oil in a jug and place the confit garlic cloves onto an oven tray lined with paper.

 

6

 

7

Caramelise the garlic… place the tray of garlic back into the oven and turn the temperature up to 170C. Cook the garlic for 15 minutes to start to caramelise the edges. Remove from the oven and set aside.

 

8

Bottle up… add the garlic, parmesan rind, fresh herbs and dried oregano plus the chilli and black peppercorns into a sterilised jar out bottle. Add the oil on top and close the lid.

 

9

Leave to cool… store in the fridge and this will last for months.

 

1
0 hours 0 minutes

Prepare the garlic… peel the garlic and cut the cloves in half, remove the root from the centre and place the cloves into an oven proof dish.

2
0 hours 0 minutes
3
0 hours 0 minutes

Add the remaining ingredients… add all of the remaining ingredients into the dish and cover with foil.

4
0 hours 0 minutes

Confit… place the dish into an oven preheated to 150C. Confit the garlic and infuse it in the oil by cooking for an hour. Remove from the oven and leave to cool with the foil still on for 20 min.

5
0 hours 0 minutes

Strain the oil… using a fine sieve reserving the oil in a jug and place the confit garlic cloves onto an oven tray lined with paper.

6
0 hours 0 minutes
7
0 hours 0 minutes

Caramelise the garlic… place the tray of garlic back into the oven and turn the temperature up to 170C. Cook the garlic for 15 minutes to start to caramelise the edges. Remove from the oven and set aside.

8
0 hours 0 minutes

Bottle up… add the garlic, parmesan rind, fresh herbs and dried oregano plus the chilli and black peppercorns into a sterilised jar out bottle. Add the oil on top and close the lid.

9
0 hours 0 minutes

Leave to cool… store in the fridge and this will last for months.