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.
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.
And best of all, making the oil in the oven means that the oven warms the room on a cold wintery day.
How to Make Roasted Garlic Oil
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, 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.
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.