Garlic is my love language. If you also can’t get enough of it, here are two simple options to add more garlic into your life. Having these on hand is a non-negotiable in the Quinlan household. They’re SUPER easy to make and will make any meal feel gourmet!
Ingredients
- 2-3 heads of garlic
- Roughly 2 c extra virgin olive oil
Directions
- Preheat your oven to 225 degrees fahrenheit.
- While the oven is preheating, remove the peels from your heads of garlic.
- Place the cloves of garlic in a loaf pan or small brownie pan. I try to use the smallest pan I have to use up less oil.
- Cover the garlic completely with oil. This is crucial for the quality of the roasted garlic.
- Cook in the oven for 2 hours. Your house will smell amazing – you’re welcome.
- After 2 hours, remove from heat and let cool completely.
- Remove the roasted garlic (yum!) and place in an airtight glass container. Store in the fridge.
- Then, strain the oil to catch any garlic peel debris that may remain.
- Store the oil in a glass oil decanter at room temperature and use while cooking to your heart’s desire!
- Yay for no waste and yay for more garlicky recipes!
Pro tip: If you don’t have time to peel the garlic before cooking, simply chop the bottom of the head of garlic off to allow the oil to infuse. Once it’s done roasting and cooling, the garlic cloves will squeeze out of the peel fairly effortlessly. Only two down-sides to this method. One – it’s messy! Two – you must use substantially more oil to cover the head of garlic completely while cooking. Make the decision that’s right for you! Either works!
