Roasted Garlic and Garlic Oil the Easy Way
Transform your cooking with this simple yet luxurious recipe for *Roasted Garlic and Garlic Oil the Easy Way*. With just three whole garlic bulbs, rich olive oil, and a touch of salt and black pepper, this method delivers creamy, caramelized roasted garlic and a flavorful garlic-infused oil in under an hour. Perfect for elevating pasta dishes, spreading on rustic breads, or drizzling over roasted vegetables, this versatile duo is as easy to make as it is irresistible. Plus, the recipe’s straightforward technique ensures you’ll have a batch of golden garlic and aromatic oil ready to infuse your meals with gourmet flair. Store your roasted garlic in the fridge and the oil at room temperature for quick access to these kitchen essentials!
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Recipe Information
Ingredients
- 3 whole Garlic bulbs
- 1.5 cups Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Remove loose outer layers of the garlic bulbs, leaving the skins on the individual cloves intact.
Using a sharp knife, trim about 1/4 inch off the top of each garlic bulb to expose the tops of the cloves.
Place the garlic bulbs cut-side up in a small, oven-safe baking dish or a piece of aluminum foil with the edges folded upward to form a container.
Pour olive oil over the garlic bulbs, ensuring the tops are well coated, then pour the remaining oil into the dish so the bulbs are partially submerged.
Sprinkle the garlic bulbs with salt and black pepper.
Cover the dish tightly with aluminum foil or seal the edges of your aluminum foil container to create a sealed package.
Roast in the preheated oven for 45 minutes, or until the garlic cloves are soft, golden, and caramelized. You should be able to easily squeeze the garlic out of the skins.
Once done, carefully remove from the oven and let the garlic cool in the oil until it is safe to handle.
Squeeze the roasted garlic cloves out of their skins and transfer to a jar or airtight container.
Strain the garlic oil through a fine-mesh sieve or cheesecloth into a separate jar or bottle, discarding any solids.
Store the roasted garlic in the refrigerator for up to 1 week and the garlic oil in an airtight container at room temperature for up to 2 weeks. Use both as desired!
Nutrition Facts
Calories |
3224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.0 g | 431% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 31.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 0.0 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 603 mg | 13% | |
*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.
