This flavoured oil is a gorgeous present to give: sublime as a dip for bread, brushed onto pizza dough before being baked, drizzled onto steamed veggies, a baked potato/sweet potato, or on a grain like quinoa, farro, millet, or rice. it’s also incredible in place of the oil in a salad dressing. Lots and lots of options. Please let me know if you’d like to see more recipes for different flavoured oils, since I have a few. Feel free to double or triple this recipe as needed.
Because there are so few ingredients in this recipe, the quality of the garlic you use is important. I adore pink Spanish garlic when I’ve exhausted my supply of local Quebec garlic. It is more expensive than garlic from China or California, but the quality is stunning and, at $1 for a large head, it’s definitely not an extravagant expenditure. If, however, you’re using garlic that has the little green shoots in it, make sure to remove them. Otherwise, it will give you garlic breath and can cause stomach pain.
- 5 cloves garlic, peeled & sliced, around 2mm in thickness
- 1 tsp chili flakes
- 1 tsp dried oregano
- 1 cup olive oil *
*Use regular olive oil, not extra virgin. Do not use light olive oil. It doesn’t taste like much.
Combine all the ingredients in a small pan and heat gently over medium-low for 10 – 15 minutes. The garlic should be lightly browned and incredibly fragrant when this is done.
It’s important to cook this over medium-low in order to extract as much garlicy goodness from the garlic without burning it. That’s also why the garlic can’t be sliced too thinly. This is amazing hot, warm, or cold. And the crispy garlic is the best part, make sure to take have a piece of it with some of the flavourful oil on fresh baguette. The garlic will be sweet and mellow and crispy. Omg, the best. Seriously.