Events and Celebrations

Smoked Garlic Oil

prep 10 mins, plus soaking cook 30 mins
  • 1 garlic bulb, unpeeled
  • 250 g (8 oz) hickory chips
  • 125 ml (4 fl oz) extra virgin olive oil
  • salt and black pepper

Place the garlic bulb in a bowl with the wood chips and cover well with cold water. Leave to soak for 30 minutes, then drain.

Lay a double layer of foil about 30 cm (12 inches) square on the work surface and place the wood chips in the centre in a shallow pile. Fold the foil over the chips and seal the edges to form a pillow-shaped parcel. Using a knife, stab a dozen small holes in the top.

Heat the barbecue to medium and, using the indirect cooking method (see page 12), place the foil parcel over the unlit gas burner (or in the centre of the coal barbecue) and place the garlic on the rack in the roasting tin. Cover and cook for 30 minutes.

Remove the garlic, wrap loosely in foil and leave to cool completely. Trim the top of the garlic and squeeze the paste into a pestle and mortar and pound to a paste. Transfer to a jar and add the oil and some salt and pepper. Use as required or store in an airtight container in the refrigerator for up to 3 days.

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