Roasted Garlic

Garlic is outrageously delicious. I love it almost as much as I love olive oil — in fact, I came this close to naming my blog “Don’t Forget the Garlic.”

Roasted garlic may be even better than regular garlic, because it gets soft and loses its harshness (which a lot of people dislike — I am not one of those people). As the garlic roasts, it takes on a sweeter flavour, and is amazing as a spread or incorporated into other dishes.

I made this huge batch of roasted garlic using a lot of olive oil, so that I could use it to put together other meals. I ended up using the garlic and the oil for two recipes that I will be posting in the next few days. You’ll have to check back to find out what!

So not only is roasted garlic delish, it’s also really versatile. The best part is that it’s super easy to do! You can even roast your garlic while you’re using the oven for something else, so you don’t have to turn the oven on for just one or two heads of the stuff.

I guarantee that once you make this, you’ll probably start dreaming about it and will want to roast garlic all the time… however, you need to know this:

CAUTION: you must use your roasted garlic and garlic oil within one to two days of making it, as garlic left in oil is the ideal breeding ground for botulism, which can cause paralysis and death and is impossible to trace. Using the garlic and oil immediately will not pose harm, as it does not give the botulism enough time to grow, but if you store it — even in the fridge — you’re running a big risk, so just eat it up! That shouldn’t be hard, anyway.

Now that the safety warning has been given, it’s time to make some delicious, soft, tasty roasted garlic! Yum!

The garlic, right before popping it into the oven. Most of this garlic came from my sister's garden at work, but the bigger heads were store bought.

Roasted Garlic

as many heads of garlic as you want
olive oil
dried oregano or summer savory leaves
whole black peppercorns

1. Preheat your oven to 350º.

2. Cut the tops of your whole garlic heads so that the cloves are partially exposed. Do not cut too far down, as you will waste a lot of garlic in doing so.

3. Place your garlic, cut sides facing down, in your roasting dish. Douse liberally with olive oil, then sprinkle dried oregano and/or summer savory over the garlic. Finally, scatter about 1 tbsp of whole black peppercorns over the dish and into the oil.

4. Bake the garlic in the oven for 30 to 40 minutes, until it is soft. Allow the garlic to cool before handling it. The cloves will slide easily out of their skins if you apply pressure to the base of the head of garlic.

5. Set aside the oil for other uses. If desired, strain the oil through a fine mesh strainer or cheesecloth to remove the whole peppercorns and any garlic residue. Use within two days.

Fresh out of the oven. Look at that golden hue the skins have taken on -- that means the edges of the cloves will be wonderfully crispy.

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2 thoughts on “Roasted Garlic

  1. Pingback: Fresh Tomato Sauce | dontforgettheoliveoil

  2. Pingback: Healthy Eggplant Parmesan | dontforgettheoliveoil

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