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Roasted Garlic Oil

Roasted Garlic Oil

Servings 2 cups
Author Brandon Matzek


  • 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


  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.