This slow-roasted infusion of garlic and herbs offers many possibilities. Photo for The Washington Post by Renee Comet
The slow-roasted infusion of garlic and herbs takes so little effort yet it offers so many possibilities.

U se 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. You can even drizzle it over popcorn.

Everything Oil (Makes 3 cups)

The oil can be refrigerated for up to 3 weeks; or longer if you remove the solids.


  • 3 lemons, scrubbed well
  • Peeled cloves from 1 head garlic (To peel a batch of garlic cloves, bust up a head's worth and let them sit in a bowl of room-temperature water for 30 minutes. The peels will then slip off easily.)
  • 1 small chile pepper (optional)
  • 4 bay leaves
  • 8 sprigs fresh thyme
  • 3 cups olive oil (can be extra-virgin)


  1. Preheat the oven to 120 degrees.
  2. 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.
  3. Add the garlic cloves, chile, if using, bay leaves and thyme.
  4. Pour in the oil, making sure to add enough so all those components are submerged. 
  5. Cover tightly with aluminum foil and slow-roast (middle rack) for about 1 1/2 hours.
  6. 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.

Washington Post