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Roasted Garlic

May 14, 2020

How to slow roast garlic in olive oil.

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Roasted garlic in recipes add a beautiful mild flavor and there is no garlic after bite – like when you use fresh raw garlic. I use a lot of garlic in my recipes and for the times I want garlic flavor without the bite, I reach for roasted garlic. The taste is less intense than using fresh garlic. It works magic in recipes like mashed potatoes and sautéed chicken to name a couple. You can basically use them in any recipe that you want to add in a milder garlic flavor.

I like to roast the garlic in olive oil until the skin comes right off when touched. I don’t like to brown them as some recipes do. Hope you will make this version of roasted garlic and enjoy using them in recipes as much as I do. Happy Cooking!

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Roasted Garlic

An easy roasted garlic in extra virgin olive oil. Garlic can be used in any recipe and use the garlic oil to sauté meats and vegetables.

5 from 1 vote

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Course: Seasoning

Cuisine: American, Healthy

Keyword: Extra Virgin Olive Oil, Garlic, Garlic Oil, Roasted Garlic

Prep Time: 5

Cook Time: 1

Servings: tablespoons

Calories: 120kcal

Author: Yasmin Jackson

Ingredients

2 heads jumbo garlic or 3 to 4 heads of small garlic
1 1/2 cups extra virgin olive oil

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Instructions

Preheat Oven 325 or 350 degrees

Seperate the garlic gloves. Leave the skin on. Place in an oven proof 1 quart bowl.
Pour the olive oil into the bowl – use enough oil to cover the garlic.
Wrap tightly with aluminum foil. Or use an oven proof cover that fits tightly on the bowl. Place the bowl on a sheetpan.
Roast at 325 or 350 degree temperature for 1 hour.
Note: The jumbo size garlic cooked just soft enough and not mushy in the 1 hour. If you are using smallar garlic you will need to adjust the cooking time downwards. Also, If you want the garlic to be a little mushy, roast a little longer.
Remove the roasted garlic from the oven. When it's cool enough to handle, remove the skin (they will come right off when you touch them).

Notes

Storage: I store the garlic in small glass bottles covered in the oil. I usually keep them in the fridge up to 3 days and whatever amount I don’t plan to use I freeze them. They can store well in the freezer and can last a long time. However I usually don’t keep them for more than 3 months. Quite frankly, I have to make a fresh batch every 2 months.

Each tablespoon garlic olive oil is approximately 120 calories.