Aglio e Olio Infused Oil

Beginner · Active 10m · Total 2h 10m · Makes 1 cup

Inspired by the classic Italian pasta sauce, this recipe serves double duty, creating creamy garlic confit that you can use in dishes that could use a gentle hint of garlic—think mashed potatoes, spread with butter on toast, or mixed through a mayonnaise—and an infused oil with garlic notes and a tinge of chilli and citrus that can be drizzled over pizzas, used as a flavourful alternative to neutral oils, or as part of a punchy vinaigrette.

Note that cooked garlic doesn't last long, so make these in small batches, store in the fridge and use them within a week.

Garlic Confit

250 ml olive oil
2 bulbs garlic

1. Preheat the oven to 150ºC/300ºF.

2. Peel the garlic and cut off the root ends.

3. Add the olive oil and garlic to a small oven-safe pot, then transfer to the oven and braise until the garlic is tan and soft, but not mushy, about 90 minutes.

4. Remove the pot from the oven and transfer the garlic confit to a small container. Cover with a few tablespoons of the infused garlic oil. Allow it to cool, then cover and store in the fridge. Use within a week.

5. You will use the remaining infused oil in the next step.

Flavored Infused Oil

Garlic-Infused Oil
2 red chili
1 bunch parsley, sprigs only
1 tbs black peppercorn
Peel from half a lemon

1. Make sure the chillies, parsley and lemon peel are thoroughly washed and dried. You can remove the seeds from the chillies if you want a less spicy oil. Make sure the lemon peel contains only peel (the yellow part) and no pith (the white part, which can make the oil bitter).

2. To the pot of infused oil, add the chillies, parsley, peppercorn and lemon peel.

3. Return the pot to the oven and heat for another 30 minutes.

4. Remove the pot and allow the oil to cool down completely. Strain the infused oil into a clean container, discarding the solids, cover and store in the fridge. Use within a week.

Olive Oil Crackers

Intermediate · Active 20m · Total 1h · Makes 50 crackers

These crackers are the perfect foil to dips. An infused olive oil adds more depth and complexity.

480 g plain flour
6 g salt
60 g extra-virgin olive oil
120 g cup water

1. Add the plain flour, salt, olive oil and water to a large mixing bowl.

2. Mix until a smooth dough forms, about 5 minutes.

3. Cover the dough with plastic wrap or a dampened towel and allow it to rest for 20 minutes. This will make the dough easier to roll out.

4. While waiting for the dough to rest, preheat the oven to 200ºC/400ºF.

5. Cut out a piece of baking paper roughly the size of your baking sheet. Flour the surface of the baking paper and place your dough on it; my baking sheets are half size, so I cut my dough into half into order to fit. Flour the top of your dough so it doesn't stick to the rolling pin. Roll out the dough thinly (around 1mm) while staying within the confines of your baking paper. Cut the rolled dough into squares (or your desired shape).

6. Transfer the baking paper with the rolled and cut dough onto your baking sheet and put it into the oven.

7. Bake in the oven until golden brown, about 25 minutes. Remove and allow to cool completely, then transfer to an airtight container.