I use to roast garlic in a stoneware garlic roaster and it turned out great. Then one day I experimented with a method to make garlic infused oil and ended up with not only a great bottle of oil, but a jar of some of the best roasted garlic I had ever had! The cloves were more “toasted” than traditional roasted garlic cloves which are softer, but toasted is the way I like them. The lime – it steps the flavor up a notch for sure! I hope you give this a try. You’re going to love both the cloves and the oil!
GARLIC IN OLIVE OIL RECIPE
Prep and Cook time: 1.5 hours
- 4 to 6 heads of garlic (2 to 3 cups) *
- Juice from 1 lime
- 2 to 3 cups extra virgin olive oil or enough olive oil to cover the cloves*
*the amount of garlic and oil depends on how much you want to make
- Peel the garlic by breaking each clove with the side of a wide knife. You want to break the cloves, not smash them. Remove the peel and cut off the stem end of each clove.
- Put the cloves in a bowl with the lime juice. Stir and let sit for 15 minutes.
- Preheat oven to 325 F (163 F).
- Reserving the juice for later, drain the lime juice from the cloves.
- Spread out the garlic cloves in one layer in a glass casserole.
- Pour enough olive oil over the garlic so that the cloves are completely immersed.
- Roast in a hot oven for 45 minutes.
- Remove from the oven and let cool. Cloves will darken “a little” more as they cool. Scoop the cloves from the oil into a bowl using a slotted spoon.
- Pour the reserved lime juice over the cloves with ½ cup oil and stir to combine. Pack garlic cloves in an airtight glass jar. Pour enough of the oil over the roasted cloves to cover. Place in the refrigerator and use for a variety of uses. (See Kitchen Notes)
- Strain the remaining oil into a clean, sterilized bottle and use as garlic infused olive oil.
Both the oil and the garlic cloves will last at least 3 months, if not longer. I keep the cloves in the fridge and the oil in a corked glass bottle in the pantry. Neither the cloves nor the oil last longer than 2 months in my kitchen. In fact, the cloves are usually gone in a few weeks and the oil shortly there after. Which means I’m roasting these babies up about every 2 to 3 months.
A quicker roasted garlic with the benefit of the oil - When I’m out of roasted garlic but don’t have an hour to bake it, I’ll use my stovetop version which takes less than 30 minutes, start to finish. Just like the recipe above, not only do you get a head of roasted garlic, but you also get about a cup of roasted garlic oil. Here is my method for roasting garlic in olive oil on the stovetop.
Here are some ways to use them:
- For an appetizer place several garlic cloves in a small bowl next to crispy crackers or bagel chips. The garlic will disappear in a flash!
- Smash and chop several cloves and add to your mashed potatoes.
- Mash and spread on bread, fresh out of the oven.
- Chop and stir into cornbread batter.
- Chop and add to your Thanksgiving cornbread dressing.
- Add to any soup. These cloves work particularly well in pureed soups.
- The garlic oil can be used to saute’ just about anything.
- Use the oil in a homemade dressing – a little creole mustard, honey, white wine vinegar and garlic oil – Yummy!
- Toss root vegetables with some of the oil, smoked paprika, salt and pepper. Roast in the oven and you have a wonderful roasted veggie dish!
- Cook 1/3 cup popcorn in 1.5 Tbsp garlic oil. Add salt and enjoy!
NOTES ON SAFETY
Benefits of Garlic – There are so many good things about eating garlic that it’s crazy not to eat it everyday. To learn more about the benefits of garlic check out the Garlic page at the Benefits of Eating website. Lots of great information!
On another note of interest
One of my readers brought up a question about heating extra virgin oil and that it’s something that shouldn’t be done. I had heard this comment a while back as well, so I did some research on it. According to a 2007 study published in the Journal of Agricultural and Food Chemistry, extra virgin olive oil (EVOO) heated for 36 hours at 180 C (350 F) “exhibited a high stability against oxidation” and, “despite the heating conditions, EVOO maintained most of its minor compounds and, therefore, most of its nutritional properties.”
The main issue with heating any oil is its smoking point which is different for each type of oil. The Olive Oil Source and the International Olive Oil Council both indicate the smoking point of olive oil, even extra-virgin olive oil to be well above the 325 F required for this recipe, in fact – closer to 400 F.