Frank Fawkner's Herb & Garlic Olive Oil Infusion

Created by chef Frank Fawkner of two-hatted EXP. Restaurant, this vibrant herb and garlic olive oil delivers layered flavour and aromatic depth. Blended in the Vitamix for a bright, silky finish, it’s the perfect finishing oil for grilled meats, vegetables, or artisan breads.

Recipe Credit: @frankfawkner

Ingredients

• 500ml extra virgin olive oil (high quality, local preferred)
• 15g fresh herbs (e.g., rosemary, thyme, parsley, oregano—use one or a blend)
• 15g flat-leaf parsley (for colour and freshness)
• 10g fresh garlic cloves (about 2–3 cloves), peeled
• 5g salt (adjust to taste)
• 2g cracked black pepper
• Optional: zest of ½ lemon or 2g chilli flakes for a signature twist

Directions

1. Blend in the Vitamix

• Add all ingredients into the Vitamix container in the order listed (plus zest or chilli if using).  
• Use the Dips & Spreads Program or start the Vitamix on its lowest speed, then gradually increase to its highest speed. 
  
• Blend for 1-2  minutes until the oil is vibrant green and the herbs and garlic are finely incorporated.
  

2. Infuse (Optional, for depth)

• Let the oil stand for 30 minutes at room temperature to deepen the flavour.
• For a clearer oil, strain through fine muslin or a chinois; for a rustic finish, leave as is.
  

2. Use & Store

• Brush generously over warm flatbread or focaccia before serving, or serve as a dipping oil.
• Store any remaining oil in a sealed container in the fridge. Bring to room temperature before use.
  

Chef's Tips: 

• Vibrancy: Blending in the Vitamix releases essential oils from the herbs and garlic, creating a more aromatic, flavourful infusion than traditional methods.
• Customisation: Swap herbs based on seasonality or pair with other native ingredients for a signature touch.
• Pairing: Drizzle over grilled vegetables, use as a base for vinaigrettes, or finish roasted meats for added complexity.