Prep 15 mins
Cook 1 hr
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.
- 4 large garlic heads
- 3 cups olive oil
- 4 sprigs fresh rosemary or 4 sprigs fresh thyme
- 2 teaspoons black peppercorns
- Preheat the oven to 300.
- Break the garlic heads into quarters with skins intact. Do Not Peel The Cloves.
- Place quarters in small ovenproof casserole dish. Pour olive oil over garlic to cover. Add herbs and pepper. Cover.
- Bake slowly for about 1 hour until the cloves are soft.
- Cool. Strain the garlic oil into a bottle and store at room temperature.
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.