Aglio e Olio


  • ½ cup plus 2 tablespoons extra virgin olive oil
  • ½ cup garlic (finely minced)
  • 1/3 cup chardonnay
  • Salt and pepper to taste
  • Parsley (finely minced for garnish)


Heat 2 tablespoons of olive oil in a medium size saute pan over medium heat and cook garlic until done, about 3-4 minutes. Note: It should no longer have a bite to it.

Deglaze with wine and cook until it’s almost gone.

Next, stir in ½ cup of olive oil.

Garnish with parsley and season with salt and pepper and serve over cooked pasta.

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