Burnt Black Garlic Oil

Burnt garlic oil is made by pushing whole garlic well past golden browning to the very edge of burning, transforming its flavour from sweet and caramelized to intensely bitter, smoky and complex. To make it, blend garlic with a neutral oil then heat in a low oven or pan on very gentle heat, watching closely until the mixture darkens deeply. The result is far more intense than roasted garlic and should be used sparingly as a finishing oil. A few drops over a broth or vegetable dish adds depth and a slightly sinister edge that elevates the whole plate. The key, as Cieran demonstrated, is finding the line between deeply caramelized and acrid, which requires practice and close attention.