December 15, 2006, Newsletter Issue #142: Roasted Garlic Oil
Tip of the Week
Roasting garlic imparts a sweet, nutty flavor that
goes well with mashed potatoes, fish, bruschetta,
crusty breads and pastas. Please read the tip on
Garlic Oils and Botulism before you prepare this recipe!
6 large and very fresh garlic bulbs (not cloves, the entire bulb or head of garlic)
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/8 teaspoon ground pepper
1 cup plus 1 tablespoon olive oil
Cut a 1/4 inch slice off the top of each head of garlic.
Remove the loose outer leaves, but leave the head intact.
Place them into a deep-sided ceramic, glass, or porcelain
baking dish, and sprinkle with the basil, thyme, pepper,
and the 1 tablespoon of olive oil. Cover dish and bake
in a preheated 350 degree oven for 50 minutes.
Remove cover and bake for another 20 minutes, then
let it cool enough so you can handle the bulbs.
Separate each clove and squeeze out the garlic into
a medium glass bowl. Discard skins. Mix remaining oil
and garlic to a well blended paste. Refrigerate for
about 3 hours, then strain.
Pour strained oil into a sterilized glass jar, and
cover tightly. Use this oil the very same day!
** Roasted garlic is very perishable. Always be sure
to store this oil refrigerated and use within 24 hours.
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