Oil Poached Garlic Puree and Roasted Garlic Oil
Discover the ultimate way to elevate garlic’s natural sweetness with this luxurious recipe for Oil Poached Garlic Puree and Roasted Garlic Oil. Featuring whole garlic bulbs gently poached in golden olive oil infused with fresh thyme and black peppercorns, this technique transforms humble ingredients into rich, velvety creations. The silky garlic puree boasts a mellow creaminess perfect as a spread, sauce enhancer, or mashed potato upgrade, while the roasted garlic oil delivers deep, aromatic flavor ideal for drizzling over salads, roasted vegetables, or pasta. With just a few steps and minimal prep, this recipe offers gourmet results that you can store and savor for weeks. Perfect for garlic lovers and food enthusiasts seeking bold, versatile flavors!
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Recipe Information
Ingredients
- 5 large Garlic bulbs
- 2 cups Olive oil
- 1 teaspoon Salt
- 4 sprigs Fresh thyme
- 1 teaspoon Black peppercorns
Instructions
Preheat your oven to 275°F (135°C).
Peel the outer papery layers from the garlic bulbs, but leave them whole with the cloves intact.
In a small ovenproof saucepan, combine the garlic bulbs, olive oil, thyme sprigs, and peppercorns. Make sure the garlic is fully submerged in the oil.
Cover the saucepan with aluminum foil or a tight-fitting lid to retain moisture during cooking.
Place the saucepan in the preheated oven and poach the garlic for approximately 1 hour, or until the garlic cloves are delicately golden and very soft when pierced with a knife.
Remove the saucepan from the oven and let it cool slightly until safe to handle.
Use a slotted spoon to transfer the poached garlic cloves to a small bowl. Reserve the infused oil in the saucepan.
Squeeze the softened garlic cloves out of their skins into a blender or food processor. Add a pinch of salt to enhance the flavor.
Puree the garlic until smooth and silky, adding a small amount of the reserved roasted garlic oil if needed to adjust the consistency.
Strain the reserved oil through a fine mesh sieve or cheesecloth into a clean glass jar to remove solids.
Store the garlic puree and roasted garlic oil in separate airtight containers in the refrigerator. The puree will keep fresh for up to 1 week, while the oil can be stored for up to 1 month.
Use the puree as a spread on bread, a flavor boost in mashed potatoes, or whisked into sauces, and drizzle the roasted garlic oil over salads, vegetables, or pasta.
Nutrition Facts
Calories |
4296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 435.6 g | 558% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1971 mg | 86% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 3.1 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 498 mg | 38% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1123 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
