Infused oil is one of the easiest yet most versatile recipes. It also has the ability to transform a dish with a simple drizzle or dip.
I can vividly recall the first time I had ever had infused oil in a restaurant. There was a local spot called, Renaissance, that felt like the moment you stepped through its doors, somehow you had been magically transported to Italy.
The sight, the sounds, the smells- it was truly an experience. My mother had taken me there for my birthday and I felt so fancy sitting there in awe of the twinkling lights above and the running fountain in the center of the room. For antipasto, the waiter brought out warm fresh Italian bread and infused olive oil.
The oil itself had a deep olive color and was thicker than the usual oils we're familiar with when cooking. There was crushed garlic, pepper flakes, and herbs, and of course, it had been served warm. I would have been perfectly content honestly with just having that for dinner.
Admittedly, I had tried for years to recreate that beautiful dipping oil, but to no avail. Finally, after all these years, my brother had surprised me with a recipe he created and tested over again. Now I call it the Renaissance oil.
With just a handful of high quality ingredients, I am pleased to be able to share with you that delicious experience right at home.
The process is a simple one actually, though this recipe does take some time to make only because if you want the full flavor of the ingredients to shine, I highly recommend letting it sit for a day or more to really release all its seasonings.
To start, we roast two bulbs of garlic at a high temperature until the cloves are soft, much like garlic butter.
In a large 24 ounce jar, place the roasted garlic while it's still hot and pour in high quality olive oil, such as the renowned Gundry MD Polyphenol-Rich Olive Oil.
As far as the seasonings go, the secret ingredients here are in the chili powder, paprika, and grated cheese. These spices gives the oil a deep color and a beautiful aroma as well. It is best to let this oil sit for at least one day before serving, but if you absolutely cannot wait, you will love it regardless.
So what can you do with infused oil? Serve it as it with crusty bread is my preferred way, but drizzled over salad greens, eggs, meat, fish, and vegetables are also great ways to enjoy infused oil. It certainly will not go to waste and the best part is, the longer it sits, the better it gets. Enjoy, friends!
Infused Olive Oil
- Total Time: 401 minutes
Ingredients
- 2 bulbs garlic
- 24 ounces high grade Italian Olive Oil
-
2 tablespoons Parmesan cheese
-
2 teaspoons chili powder
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2 teaspoons red pepper flakes
- 2 teaspoons thyme
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1 teaspoon fresh cracked black pepper
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Pinch of flakey sea salt
Instructions
- Preheat oven to 400 degrees F. In tin foil, drizzle each garlic bulb with olive oil and wrap tightly. In a small pan, place in the oven and let roast for about 30 minutes. The bulbs will be golden, slightly sticky when you unwrap them, and the garlic will be soft like butter.
- In a tall 24 ounce glass jar, add the roasted garlic and combine with garlic. Crush the garlic until it is as smooth as you get it. NOTE: Do this while the garlic is still almost too hot to handle.
- While garlic is still warm, quickly grate a nice amount of grating cheese into the garlic, and stir gently until the grating cheese melts into the garlic and oil. Then add in chili powder, black pepper, red pepper flakes, and a small amount of salt. Adjust seasonings to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: Italian
Sondra Barker says
Looks so flavorful and delicious! Need to add this to my dishes!
Romy says
I love making infused oils. Thanks for this awesome recipe..
proseccobefore7 says
Wow! this is a game-changer recipe! I've never come across anything like this and I know I will love it (I love garlic). Thanks so much for sharing, I will try to do it at the end of the week.
MELANIE EDJOURIAN says
I've been wanting to make a chili-infused olive oil but keep forgetting. This one sounds like it would be perfect for my salads.
Wren LaPorte says
This sounds yummy! Something I would use pretty regularly!
Rosey says
I was introduced to infused oil first in a restaurant too. What a wonderful introduction it was. 🙂
Cynthia Nicoletti says
I for sure have to try this !! Looks so amazing I have never had it !!
Rob says
I always keep a crock of my version of this in my fridge. My kids always called it "Dad's secret sauce." Mine has rosemary instead of oregano, but otherwise about the same. Originally made it for garlic toast, but have found many other uses.