Tuesday, July 30, 2013

Roasted Garlic in Extra Virgin Olive Oil

Roasted Garlic in Extra Virgin Olive Oil
In our household, we prefer the roasted garlic in olive oil. Roasted garlic in this form has endless uses; garlic bread, roasted chicken, salad dressing, and marinated steak, to name a few. This is something I make in advance and always have on hand.

Preparation Time: 5 minutes

5-6 whole heads of garlic
1 cup olive oil (divided)

1. Preheat oven at 350.

2. With a sharp knife, cut the heads off the garlic. You will see an exposed bottom of the clove.

3. In a heatproof pan, line with aluminum foil.

4. Spread olive oil on foil.

5. Place garlic heads on foil.

6. Make a tent by picking up the corners of the foil and covering your garlic heads.

7. Bake for 20-30 minutes until soft.

8. Remove from oven and let cool.

9. Remove the skins from garlic.

10. Chop your garlic in a food processor or chopper until fine.

11. Take roasted chopped garlic and place in glass container.

12. Add the remaining olive oil in the glass container.

13. Cover and refrigerate.



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