Browse Categories

Broccoli with Garlic Oil and Red Pepper

Serves: 4


  • 3 pounds, broccoli
  • 1/4 cup,Epicurean Arbosana Extra Virgin Olive Oil
  • 1/2 teaspoon, red pepper flakes
  • 4 cloves, garlic - cut in half
  • 2 teaspoons, kosher salt
  • fresh ground black pepper


  1. Remove stalks from broccoli leaving about one inch below the last branches
  2. Trim into long pieces by cutting down from the flowerettes. You want a bit of the flowerette and a bit of the stalk in each piece
  3. In a large pot or sauce pan, bring 2 cups of water to a boil and add 2 teaspoons of kosher salt
  4. Add broccoli and blanch until all pieces have turned bright green
  5. Blanch for 2 or 3 more minutes, then pour into a colander and let drain
  6. Return pan to medium high heat. Make sure the pan is dry
  7. Add Epicurean Arbosana Extra Virgin Olive Oil . When it starts to shimmer carefully add garlic
  8. Tilt pan over heat to create a deep oil pocket and let the garlic fry in that for 2 or 3 minutes until the cloves are golden brown
  9. Carefully remove garlic with a slotted spoon. You now have a beautiful garlic oil
  10. You may stop here until you are ready to serve
  11. Bring garlic oil back to temperature over medium high heat
  12. Carefully add broccoli to oil. If it is still wet it will spatter
  13. Move broccoli around in the frying oil as it cooks
  14. Add red pepper flakes and several good grinds of fresh ground black pepper
  15. Cook broccoli until it begins to pick up a browned color. Toss and serve

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm