How to Make Homemade Roasted Garlic Oil

Roasted garlic oil is a culinary treasure, bringing a rich, savory depth to your dishes. Its flavor is luxurious yet approachable, a perfect harmony of sweetness and savoriness. The oil itself absorbs the mellow, caramelized essence of roasted garlic, creating a silky, aromatic base that elevates even the simplest of meals. The best part about all of that is that it is also simple and easy to make at home. a quick and easy garlic confit provides both the oil, and soft, spreadable garlic cloves. The garlic oil provides a different first impression that raw garlic does which can be sharp and overpowering. Roasted garlic is buttery and smooth followed by an almost gentle sweetness. The cloves over the course of a couple of hours transform into golden nuggets of flavor with nutty undertones. As a by-product of making roasted garlic oil is that you also get a bunch of roasted garlic cloves!

Uses for Roasted Garlic Oil;

• Drizzled over foods. Garlic oil is an amazing finisher that can be drizzled over roasted vegetables or creamy mashed potatoes. Quickly toss some pasta and grated parmesan cheese in garlic oil for a rockstar level buttered noodle experience. 

• Dip for bread. Garlic oil with a splash of high quality balsamic vinegar with sea salt and cracked black pepper creates an amazing dipping sauce for warm crusty italian and french breads to either enhance your bread service or serve as a stand alone amuse-bouche.

• Cooking oil. Roasted Garlic Oil can be used in place of other cooking oils for a flavorful experience. Use it to sear a steak in order to infuse the meat’s crust with a complementing and subtle garlic flavor. 

• Salad Dressing. Combine the Roasted Garlic Oil with lemon juice or red wine vinegar and honey for a strong and flavorful salad dressing that will complement Mediterranean style salads with features like feta cheese, olives, and sun-dried tomatoes. 

• Marinades. Roasted Garlic Oil used as part of a meat marinade will also impart the sweet and nutty garlic flavor into the meat. 

• Pizza and Flatbreads. Brush garlic oils and sprinkle some grated parmesan cheese over pizza crusts and flatbreads to add a gourmet touch and elevate your homemade pizzas to the level you get from a pizzeria.

Nutritional Information

The provided nutritional information has been compiled from various online sources and should be regarded as an estimate. Actual nutritional values may vary based on factors such as specific ingredients used, variations in portion sizes, and individual preparation methods. It is advisable to consider these numbers as general guidelines rather than precise measurements. For accurate nutritional information, it is recommended to consult with a registered dietitian or utilize specialized nutritional analysis tools based on the exact ingredients and quantities used in your preparation.

• Serving Size: 1 Tablespoon of oil

• Calories: 120

• Protein: 0 g

• Fat: 13.5 g

• Net Carbohydrates: 0 g

Ingredients-

• Bulb of garlic cloves

• Cooking Oil

• Sea Salt

Instructions- Roasted Garlic Oil

1. Prep:

There is not a lot of preparation that goes into making Roasted Garlic Oil. Unlike other recipes, this one will require that the bulb of garlic has each clove separated from the bulb and peeled for roasting. You can also pre-heat your oven to 250 degrees F., roughly 120 C., or Gas Mark 1/2.

2. Load the Cocotte:

In a cocotte, ramekin or other oven safe, lidded container. Add the peeled cloves of garlic and a pinch of sea salt. Then cover with you choice of cooking oil, such as canola or olive oil until the cloves are submerged. Give it a gentle stir to help dissolve the salt.

3. Cook:

Place the cocotte in the pre-heated oven and allow to gently cook for 2 to 2 1/2 hours. The cloves of garlic will change from white to a deep golden and change from firm in texture to soft. They are finished when they can be squished and the center jammy garlic goo oozes out, once they reach this stage they will be soft and spreadable.

4. Allow to cool before use:

Allow the garlic and the oil to cool before separating and storing both in a clean, air-tight container and kept refrigerated.

Roasted Garlic Oil lightly drizzled over mashed potatoes