Mellow, nutty, and sweet. I love how garlic tastes when it is cooked. Making up a jar of roasted garlic in olive oil doesn’t take long. It will last about 2 weeks, but it never lasts that long in our house. What do I use it on? The real question is what I don’t use it on. Slather the garlic on bread or add to a quick sauce for pasta. Use the oil to make a simple salad dressing or fry an egg in. My son loves a slice of crunchy toasted baguette brushed with the garlic oil and slice of salami on top for breakfast. He always has apple slices along with it. Drizzle it in a sandwich. I have whipped the roasted garlic into potatoes. OMG, that is fabulous, but hash browns cooked with garlic oil is fabulousity.
You can use it when roasting veggies or over a slice of pizza…on salmon or to poach shrimp in. Okay, do I need to say more? This stuff is just a must-have in your fridge. To top it all off, it is good for you. Dr. Oz, come on over and look into my fridge, this stuff is great.
Okay, are you ready for how easy it is?
This is the hardest part. Put 5 heads of garlic, that is peeled, in a one quart sauce pan.
Generously cover all the garlic with olive oil, filling up the pan.
Add some peppercorns (5-8), a bay leaf, and some thyme, if you have them.
Place in a 300F oven for about an hour.
When you pull out, it is good served warm. I usually store in Mason jar in the fridge. When I am ready to use, I do let it get to room temperature and sometimes I reheat it in the microwave so that it is warm.
Oh, I can’t wait to hear how you use it.
Pull up a chair, Elizabeth