Homemade Roasted Garlic Oil
User Reviews
5
Homemade Roasted Garlic Oil
Description
This Homemade Roasted Garlic Oil recipe begins by roasting whole garlic heads with the cut side down, submerged in olive oil and fresh thyme in an oven at 300 degrees Fahrenheit. The slow roasting process gently infuses the olive oil with the mellow, sweet garlic aroma and thyme essence without burning. After about 45 minutes, the garlic becomes soft and tender, perfect for squeezing out and incorporating into dishes.
The resulting oil has a delicate garlic flavor balanced by the subtle herbal note of thyme. Straining the oil through a fine mesh removes any solids to yield a smooth, clear infused oil, ideal for drizzling over bread, vegetables, or using as a finishing oil in recipes.
The roasted garlic cloves are softened enough to be mashed or used whole as a flavorful spread. The oil is stored in a sealed container and is suitable for use for up to about one month, maintaining aromatic freshness throughout that time.
Ingredients
- 4 cups olive oil
- 8 garlic with the tops sliced off, heads
- 4 fresh thyme sprigs
Instructions
- Preheat oven to 300 degrees F.
- Place garlic heats cut-side down in a baking dish and cover with olive oil. Place thyme in oil. Cover with aluminum foil, then place the dish on a baking sheet. Roast for 45 minutes. Using kitchen tongs, remove garlic and place on a paper towel to drain. Pour olive oil through a fine mesh strainer and keep in a seal tight container or jar. It should last about a month.
- After the garlic has cooled, squeeze the cloves out of each bulb. Keep them whole or mash them with a fork, using as desired.
Notes
- The oil keeps for about one month when stored in a sealed container in a cool place.
- After roasting, squeeze the softened garlic cloves out of the bulbs to use as a spread or to mix into dishes.
- Use fresh thyme sprigs to infuse a subtle herb flavor along with the garlic.
User Reviews
Overall Rating
5
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