Here's a simple recipe that promises to boost the flavour of savoury recipes. The slow-roasted infusion of garlic and herbs takes so little effort yet it offers so many possibilities. Use it to saute onions and to coat roasting vegetables. Pan-fry chicken breasts and fish with it. Brush it on grilled slices of bread. Swirl it into hummus or bowls of soup.
The oil can be refrigerated for up to 3 weeks
Ingredients
| 3 | Lemons, scrubbed well (Main) |
| 1 | Garlic bulb, cloves peeled |
| 1 | Red chilli |
| 4 | Bay leaves |
| 8 sprigs | Fresh thyme |
| 3 cups | Olive oil, (can be extra-virgin) |
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Directions
- Preheat the oven to 120 degrees.
- Use a vegetable peeler to remove the peel of each lemon, with as little white pith as possible, placing the strips in a small ovenproof saucepan or baking dish as you work.
- Add the garlic cloves, chilli, bay leaves and thyme. Pour in the oil, making sure to add enough so all those components are submerged. Cover tightly with tinfoil and slow-roast (middle rack) for about 1 1/2 hours.
- Uncover and let cool. The oil can be used right away or transfer it along with the solids to a glass container with a tight-fitting lid.
