Making roasted garlic infused oil is one of my favourite things to do. Here’s why … it makes the kitchen smell totally amazing, it’s a frugal way to get that deep, rich deli flavour you love, without the (sometimes) astronomical deli price-tag and best of all, it’s a ‘make one get one free’ recipe, because the roasted garlic can be saved and used in other yummy dishes. Did I mention that it’s easy-peasy too? Loving it for that.
Homemade Garlic Infused Oil
Yield: 2 cups
Total Time: 1 hour
- 2 cups of olive oil (not extra virgin, but do use a good quality one)
- 4 bulbs of garlic
- 2 sprigs of fresh thyme (not essential, but it gives the oil a lovely lift)
- Pre heat the oven to 150 C / 300 F.
- Slice the tops off the garlic bulbs (I reserve the garlic from the chopped off bits in a container in the fridge)
- Place the garlic bulbs in an oven-proof dish with the cut side facing down and drench with the olive oil.
- Add the thyme to the oil (push it down to make sure it’s well coated)
- Cover the dish with aluminum foil, place the dish on a baking sheet and place in the oven on the middle shelf
- Cook for 45 minutes.
- With a slotted spoon or kitchen tongs, remove the garlic from the oil and set aside on a paper towel to drain.
- Strain the infused oil through a fine sieve, then pour into sterilised bottles or jars.
Keep the oil refrigerated and be sure to use within one month. It’s fabulous as a dipping sauce with good crusty bread!
Once the garlic bulbs have cooled down, squeeze the cloves out of each bulb and store in an airtight container in the fridge for use within one week.
Recipe ideas for your left over roasted garlic
Roasted Garlic Dip
Garlic butter (how to make garlic butter)
And just in case that’s not enough ideas, take a look at these 25 things to do with roasted garlic.
If you’re planning to gift bottle of your garlic infused oil, my tutorial for homemade labels is here.