Roasted Garlic Oil

Submitted by internetnut

"I have not tried this recipe. I got it from Web MD magazine. You can substitute garlic oil-which has not only a subtle hint of garlic but also rosemary or thyme-in any dish that calls for olive oil. You can also use garlic oil to roast tomatoes, drizzle on grilled vegetables, or moisten cooked pasta."

 

• Ready In: 1hr 15mins
• Ingredients: 4
• Yields: 2 1/4 cups
• Serves: 20

ingredients

• 4 large garlic heads
• 3 cups olive oil
• 4 sprigs fresh rosemary or 4 sprigs fresh thyme
• 2 teaspoons black peppercorns

directions

1. Preheat the oven to 300.
2. Break the garlic heads into quarters with skins intact. Do Not Peel The Cloves.
3. Place quarters in small ovenproof casserole dish. Pour olive oil over garlic to cover. Add herbs and pepper. Cover.
4. Bake slowly for about 1 hour until the cloves are soft.
5. Cool. Strain the garlic oil into a bottle and store at room temperature.

Reviews

[nethope]

I used oregano leaves instead of the other spices. I baked garlic from a local organic farm for an hour at 300°F covered with tin foil, and I didn't peek. When I took it out, I had deliciously fragrant garlic-scented olive oil, and toasted garlic. I did remove the outermost peel (it was dirty), and I sliced the head of garlic in half, and put the two halves cut-side-down in the oil. The toasted garlic cloves were dark and hard, not roasted garlic at all. So this worked well for the oil (what I really wanted), but poorly for roasted garlic. I think next time, I'll try a lower temperature, like 250°F. Tasty oil, hard garlic bricks.