Roasted Garlic Purée

READY IN: 1hr 5mins
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!


  1. 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.
  2. Strain the garlic and puree in a blender, adding a little of the strained oil if necessary to form a smooth paste.
  3. 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.

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