Roasted Garlic Oil

By Gabrielle Hamilton

Total Time
25 minutes
Rating
4(52)
Comments
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Infused oils are a common sight in specialty food shops, but they can’t rival the real deal coming out of your kitchen. Get your best olive oil out and start crushing garlic cloves. A short stint in the oven will produce a smooth and round garlic flavor that takes grilled vegetables and dressings somewhere refined. A healthy spoonful to finish pasta dishes works very well, too.

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Ingredients

Yield:3 cups
  • 3heads garlic cloves, peeled and crushed
  • 3cups extra-virgin olive oil
  • Kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)

248 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 77 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350.

  2. Step 2

    In a small ovenproof deep dish — a pie plate would work — combine all ingredients, and set in oven for about 20 minutes until the garlic is softened and golden and the oil is fragrant. We don’t remove the cloves.

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Ratings

4 out of 5
52 user ratings
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Comments

Esther

3 cups is lot to use at once, and I'd just like to point out to readers that storing garlic and olive oil for more than a few days could be a botulism risk.

Annie

Forgive me, but what is the point of this? What do you do with this garlic flavored oil when it's done? Why not flavor your oil in small batches as needed in a good heavy skillet? What am I missing here. It also seems to me to be a great waste of a lot of good olive oil to use all at once, which may very well grow rancid if not used after a time. Plus the possibility of botulism if kept long. I do NOT expect answers, Cooking or the chefs/cooks never seem to respond!

meinmunich

Made one cup, and used up the leftover for many uses: salad, pasta, or just to dip breads. Delicious.

Dan

To search for recipes with garlic oil, click https://daily4you.info/search?q=garlic%20oil

JD

People, people, people! If you're wary of botulism, store the oil in the fridge, it will keep up to one month, or even in the freezer for longer. If you're not going to use 3 cups of oil within a month then reduce the recipe. What do you do with the oil Annie? Substitute it in anything you would use oil in. Drizzle it on your pasta, soups, and veggies. Dip your bread in it, yum! I suppose it does bear stating that leaving it out could kill you, so here's a linkhttps://news.okstate.edu/artic

meinmunich

Made one cup, and used up the leftover for many uses: salad, pasta, or just to dip breads. Delicious.

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