Roasted Garlic Purée

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.

• Ready In: 1 hr 5 mins
• Yields: 1 cup

Ingredients

• 1  cup garlic clove, peeled
• 1  cup extra virgin olive oil

Directions

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.