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    Home / Recipes / DIY / Roasted Garlic Oil

    35 October 23, 2013 DIY

    Roasted Garlic Oil

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    Roasted Garlic Oil

    This post may contain affiliate links.

    I’ve got a quick and easy recipe for you today:  Roasted Garlic Oil.  I started making garlic oil several years ago after watching a number of Nigella Express episodes.  That’s the series where she starts every. single. savory recipe with garlic oil and scissor-snipped scallion.  Although this seemingly forced simplicity bothered me at first (I don’t mind chopping garlic and onions), I decided to give garlic oil a try, because hey, I love the Nigella.  I mean really.  I could watch her all day long.

    My garlic oil experimentation had simple beginnings.  Simmer some garlic in olive oil for a short time, steep, strain, done!  Over the years, I’ve tweaked my process, amping up the flavor with toasted black peppercorns and fresh thyme.  I also upped the cooking time and temperature to avoid that whole botulism thing.  The resulting Roasted Garlic Oil is incredibly fragrant and flavorful.

    If a recipe calls for chopped/minced garlic, I still like to use chopped/minced garlic.  This infused oil comes in handy when my time is short, and I am looking to add a subtle garlic flavor to my recipe.  For example, I’ll often use this Roasted Garlic Oil when I’m cooking eggs in the morning.  Even I couldn’t imagine chopping garlic at 6am.  I also like to use this oil in a vinaigrette quickly shaken up before work.  Add 2 tablespoons Roasted Garlic Oil to a jar with a scant tablespoon of sherry vinegar, a dab of Dijon, 2 pinches of salt and lots of black pepper.  Cap, shake, done.  But really, you could use this oil in any way you’d like.  So simple.  So versatile.  Continue reading for the recipe (plus an animated gif!).

    Roasted-Garlic-Oil-Animation 

    Roasted Garlic Oil
    4.6 from 5 votes
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    Roasted Garlic Oil

    Servings 2 cups
    Author Brandon Matzek

    Ingredients

    • 3 heads of garlic, cut in half widthwise
    • 2 cups olive oil, not extra virgin
    • 5 sprigs fresh thyme
    • 1 1/2 teaspoons toasted black peppercorns

    Instructions

    1. Preheat the oven to 300°F and place a rack in the middle of the oven.
    2. Place garlic halves cut side down in a small baking dish. Add olive oil, thyme, and peppercorns. Cover the baking dish tightly with foil, then transfer to the oven. Cook until the garlic is tender and golden (about 1 hour).
    3. Let the oil cool a bit, then strain into a clean container. Don't discard the garlic! Press the soft cloves from the paper, and enjoy as is or with eggs, chicken, steak or lamb. Discard peppercorns and thyme.
    4. Roasted Garlic Oil can be stored at room temperature for several months. Test for freshness by smelling the oil. Smell it at the beginning, and you'll notice that the oil has a sweet garlic aroma. If that smell fades away or sours, discard the oil. Store roasted garlic oil in the refrigerator for up to a month.

    Related recipes and articles:

    Botulism from Garlic in Olive Oil

    Linguine with Garlic Oil and Pancetta

    Garlic Oil and Pecorino Popcorn

    Caramelized Garlic Tart

    Ina Garten’s Garlic Oil

    35
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    Categories: DIY

    Reader Interactions

    Comments

    1. Sue/the view from great island says

      October 25, 2013 at 5:19 pm

      5 stars
      I have to say I fall on the side of lazy cooks, and even chopping garlic is a chore in my book. This looks luscious.

      Reply
      • Brandon Matzek says

        November 13, 2013 at 2:39 pm

        Thanks Sue!

        Reply
    2. sippitysup says

      October 31, 2013 at 2:42 pm

      simple yes, but its applications are endless. GREG

      Reply
      • Brandon Matzek says

        November 13, 2013 at 2:40 pm

        Do you have a favorite way to use garlic oil?

        Reply
        • Linda says

          April 6, 2017 at 3:20 pm

          5 stars
          I put vegetables in a skillet drizzle with the garlic oil and a little salt, stir to coat all the vegetables, pit an air tight lid on it and let the vegetables cook slow on low until tender.

          Reply
    3. Tracy | PeanutButter and Onion says

      November 13, 2013 at 8:07 am

      This is a great idea, I love making homemade everything, especially if its easy. Thanks!

      Reply
      • Brandon Matzek says

        November 13, 2013 at 2:40 pm

        Thanks Tracy! Yeah, this is definitely an easy one.

        Reply
    4. Spike says

      April 20, 2020 at 2:12 pm

      5 stars
      Do you think you could also store the roasted garlic cloves in the oil for extra hulking strength?

      Reply
      • Brandon Matzek says

        April 21, 2020 at 9:16 am

        Hey Spike!! I wouldn’t recommend storing the roasted garlic gloves in the oil, because of botulism concerns. This is also why I store the garlic oil in the fridge.

        Reply
    5. Nicola says

      May 25, 2020 at 11:34 am

      5 stars
      Can I use the roasted garlic to make garlic butter?

      Reply
      • Brandon Matzek says

        May 26, 2020 at 7:59 am

        You can! Great idea 🙂

        Reply
    6. Richelle says

      December 31, 2020 at 2:51 pm

      This recipe looks fantastic! I moved to a city where I cannot find it to buy it..so now I will learn to make it. *my favourite is in mashed potatoes.

      Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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