I love oils. Walnut, grapeseed, sesame, mustard, olive. You name it, I use it.
So when 64 square ft kitchen wrote about making garlic oil, I was there. While I was sick, I increased my garlic intake to fight infection – and as I had a surfeit of garlic sitting on the kitchen bench, that was no trouble for me. It was only trouble to my neighbour as I breathed garlic fumes in his direction.
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.
I followed the recipe by 64 square ft kitchen except that I used curry leaves instead of thyme. Be sure to visit her blog, she has wonderful photos of the process and oil.
The roasted garlic I used in a basil pesto, giving it an unusual but good twist. I used a little of the oil with some ghee for a tadka in a gentle dal dish and it gave it a little garlic undernote. Nice.
And best of all, making the oil in the oven meant that the oven warmed the room on a cold wintery day.
How to Make Roasted Garlic Oil
Source : 64 square ft kitchen
Cuisine: French? Italian?
Prep time: 5 mins
Cooking time: 1 hour
2 heads of garlic
2 cups good olive oil
2 sprigs of thyme
1 tspn black peppercorns, dry roasted in a frying pan
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 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.
Read some more:
- Since writing this post, before publishing, I found two lovely posts from Closet Cooking. One on making garlic oil, with beautiful photos. The other on hummus using roasted garlic. A good use for the left over garlic.
- Mahanandi has a method of making garlic infused ghee. Oh deliciousness.