Roasted garlic oil?

Does anyone have a good recipe for roasted garlic oil? Also can you tell me how long does the oil last and should I refrigerate it?

Thanks

Hi Surfer2,

The process is very simple:

Preheat oven to 350F.

In an oven proof sauce pan, Place whole cloves of garlic (unpeeled), covering the bottom of the pan. The size of the pan depends on the amount of oil you want to produce. Pour Extra Virgin olive oil into the pan, just covering the cloves. Place lid on the pan and place in 350f oven for 20 - 30 min. or until the cloves are golden brown.

Take out of the oven and allow to cool. Lightly 'wring' the cloves of their oil and use the roasted pulp as a spread for Bruschetta or whatever other recipe (mix w/mayo for a sandwich).

If you don't plan on using the oil soon, I would keep it in the frig.

I hope this helps.

Stephen

Stephen,

Thanks for the cool info on the oil. I was trying to figure it out on my own but I was a little afraid to try it out until I got a pro's opinion. Hey just out of curiosity, why do you leave the cloves un-peeled? I was planning on peeling them. Wouldn't this give the oil more garlic flavor?

One other question I had was what other food items would you recommend for making other types of oils? Can I use this same method for the other food items or is different for each?

Thanks a lot.

Surfer2,

One of the reasons that one would leave the skins on the garlic is that the garlic will roast and steam in the oil rather than slowly fry. I believe that leaving on the skins gives the oil a more pleasant flavor. And, by leaving on the skins the cloves become buttery soft, perfect for taking out of the oil with out clouding it and for easy squeezing onto food. You could try it with and with out the skins, but who wants to peel two heads of garlic? Not to mention, if you do peel them, they tend to get bruised and cut. This will give an off flavor, and some believe that uncut or un-bruised cloves will not give you bad breath, but cut will...

Concerning other flavored oils you can use: any herb, shallots, wasabi, Ginger, horseradish, lemons, oranges, Cinnamon, Cumin, Curry, Ginger, Mustard, Paprika, Lobster, Shrimp, and Chives. When you make most of these oils, use an flavorless oil, such as canola, corn, safflower, and grapeseed. Before using any oil, smell and taste the oil to see if it gone rancid, you will regret not doing so if you find the oil was bad after going through all the work of making the flavored oil. This happened to me once when I had made a batch of cooked orange vinaigrette; the vinaigrette would have been really good if it were not for the rancid oil that left an after taste that reminds one of dirty socks!

I hope this helps.

Stephen

Surfer2,

One of the reasons that one would leave the skins on the garlic is that the garlic will roast and steam in the oil rather than slowly fry. I believe that leaving on the skins gives the oil a more pleasant flavor. And, by leaving on the skins the cloves become buttery soft, perfect for taking out of the oil with out clouding it and for easy squeezing onto food. You could try it with and with out the skins, but who wants to peel two heads of garlic? Not to mention, if you do peel them, they tend to get bruised and cut. This will give an off flavor, and some believe that uncut or un-bruised cloves will not give you bad breath, but cut will...

Concerning other flavored oils you can use: any herb, shallots, wasabi, Ginger, horseradish, lemons, oranges, Cinnamon, Cumin, Curry, Ginger, Mustard, Paprika, Lobster, Shrimp, and Chives. When you make most of these oils, use an flavorless oil, such as canola, corn, safflower, and grapeseed. Before using any oil, smell and taste the oil to see if it gone rancid, you will regret not doing so if you find the oil was bad after going through all the work of making the flavored oil. This happened to me once when I had made a batch of cooked orange vinaigrette; the vinaigrette would have been really good if it were not for the rancid oil that left an after taste that reminds one of dirty socks!

I hope this helps.

Stephen