How to Make Roasted Garlic Oil

A beautifully flavoured oil.

Making Roasted Garlic Oil

We use a lot of oils in our kitchen. Walnut, grapeseed, sesame, mustard, olive, chilli. You name it, we use it. Recently we added Garlic oil to our repertoire.

There is some concern about garlic and oil. Make sure you do your research and make a decision based on the data and what is right for you. In any case, keep everything well refrigerated and use quickly.

You might like to browse Garlic recipes here and here, and Oil recipes here. and here. Or find inspiration in our Summer recipes here and here.

A recipe

Use the roasted/confit garlic in a basil pesto for an unusual but good twist. Or add to a gentle dal dish to give it a little garlic undernote. Nice.

A recipe

And best of all, making the oil in the oven means that the oven warms the room on a cold wintery day.

http://thym-thym.blogspot.com/2008/03/how-to-make-garlic-oil-in-4-easy-steps.html

How to Make Roasted Garlic Oil

Prep time: 5 mins
Cooking time: 1 hour

ingredients
2 heads of garlic
2 cups good olive oil
2 sprigs of thyme
1 tspn black peppercorns, dry roasted in a frying pan

method
Cut the garlic heads in half crossways. There is no need to peel the garlic cloves – you can leave the head in tact.

Place the garlic heads cut side down in a small ovenproof dish. Pour the olive oil over them and add the thyme and pepper. Cover with a lid or foil and bake in a preheated 150F oven for 45 minutes to 1 hour, until the garlic is soft enough to mash.

Strain off the oil and allow to cool. Place in a bottle or jar and keep in the fridge or a dark place. Use within a week or two.

Take the roasted, confit garlic and squeeze the garlic mash from the heads. Mash into a paste and spread on bread or crackers, or use in soups, sauces or dips. It has a wonderful nutty taste and is quite different to raw garlic.

Making Roasted Garlic Oil

To avoid health risks, don’t store the confit garlic in oil. Place in a clean jar and refrigerate. Keep the oil separate, and under refrigeration as well; use within a few weeks.

This is posted with our sister site, Heat in The Kitchen. It appears there as part of the Retro Recipes series.

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

23 thoughts on “How to Make Roasted Garlic Oil”

  1. mmm, i love roasted garlic as it becomes so sweet.

    hi amberjee. Try pesto or hummus made with roasted garlic. Amazing. It looses a bit of its bite but it adds an earthy note that is quite unusual.

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  2. wowo thats a lovely post….great garlic section click:)…looks so beautiful…looks like so many eyes watching u:)

    🙂 Love your comment on the eyes watching us! I will never look at garlic the same again now.🙂

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  3. My recipe was a bit different. Place some amount of cut garlic heads in a glass bottle of oil. Microwave for some time. Done!
    I left the gralic heads in the hot oil.
    Noticed that while removing the bottle from the oven, I saw bubbles coming from the garlic chops to the surface. It was such a delicate smell. Purely garlic, nothing else added.

    Just be so careful using oil in the microwave. I love doing things in the oven, esp when the weather is cold.

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  4. Caution: proceed bit by bit. Minute by minute. Plus, I filled the bottle till its half, leave enough height for the oil to boil (in case it happens – hasn’t by my end so far).
    The first minute, I was worried it would splash. Then, I retrieved the bottle. Then, waited for some time before inserting it in the oven again for a second round. Then retrieved. Then let it pause.
    I used to think that as long as there were bubbles, there was still something to pull out of the garlic heads. Then, I kept on heating the oil.
    One could even start with 30s (depends on maximum heat of the oven) and proceed the same way.

    Thanks for clarifying, coolienne. I don’t use the microwave much beyond warming or defrosting things, and I love slow cooking in the oven (any time except summer), so will probably stick to the oven method. But it is good to know there are alternatives, esp for emergencies.

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  5. Flipping channels I caught part of a show where the host was making guacamole. One of his ingredients was roasted garlic. He was demonstrating a shortcut to get the garlic soft, I call it a toasted garlic. Get the skillet hot and throw in as many unpeeled cloves as you need. Reduce the heat so as not to burn but not so much that they take all day ! About 4 to 6 minutes or somewhere around there depending on the clove. Once they soften remove from skillet and let cool till they can be handled. Peel and mash as needed. I’ve used this several times and is great for spur of the moment dishes.

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