Garlic Clove Roasted Oil (Printable Version)

Caramelized garlic cloves roasted in olive oil, offering a sweet, aromatic boost to various Mediterranean dishes.

# Ingredient List:

01 - 2 heads garlic (20–24 cloves), peeled

02 - 1/2 cup extra-virgin olive oil

03 - 1/2 teaspoon sea salt

04 - 1/4 teaspoon freshly ground black pepper

05 - Optional: 2–3 sprigs fresh thyme or rosemary

01 - Set oven temperature to 350°F.

02 - Place peeled garlic cloves evenly in a small ovenproof dish.

03 - Pour olive oil over garlic cloves until mostly submerged. Sprinkle with sea salt, freshly ground black pepper, and add herbs if desired.

04 - Seal the dish tightly with aluminum foil.

05 - Bake for 30 to 35 minutes until cloves are soft, golden, and aromatic.

06 - Allow garlic to cool slightly before using immediately or transferring cloves and oil to a clean, airtight jar for refrigeration.

01 -

Soft, spreadable garlic that tastes nothing like raw garlic—sweet, nutty, almost caramel-like.
One batch lasts two weeks in the fridge and makes you look effortlessly sophisticated whenever you use it.
It's vegan, gluten-free, and requires zero real cooking skill, just patience.

02 -

Don't skip the foil cover—roasted garlic needs humidity to stay creamy; uncovered cloves will dry out and taste bitter.
The temperature matters more than you'd think; 350°F is gentle enough to caramelize without burning the tiny exterior, which ruins the whole thing.

03 -

Use good olive oil; it's half the final dish, so if you buy one nice bottle this month, use it here.
Store in the coldest part of your fridge, always with oil covering the cloves, and it'll last two weeks without question.