Recipe by Queen Dragon Mom
Woodall's Camp Cooking recipe by Jimmy Bannos. This must be kept in the fridge, but not for longer than a week or so, unless it has been pasteurized. Garlic-infused oil is a good medium for bacteria growth and it's not a good idea to take chances with it. A smaller batch, made as needed, would be a good idea.
Top Review by Recipe Reader
This is a great way to roast a large amount of garlic. And the bonus is the garlic infused oil. I used more than 1 cup of garlic cloves, and I cooked it 30 minutes longer. Thanks so much!
Directions See How It's Made
- Place garlic cloves in an ovenproof container and pour in the olive oil, making sure all cloves are covered. Cover with aluminum foil and roast in a preheated 300-degree oven until light brown, about 1 hour.
- Strain the garlic and puree in a blender, adding a little of the strained oil if necessary to form a smooth paste.
- Transfer to a container and pour in enough oil to cover. Use as needed, storing the remainder in an airtight container in a refrigerator. Refrigerate and store the garlic-infused oil in a separate container.