Traditional preparation of roasted garlic olive oil involves roasting whole, split heads of garlic in the oven in a deep pool of olive oil. That takes a lot longer than this approach, which can be pulled off in about fifteen minutes at your stovetop. This recipe is a synthesis of approaches I’ve read online, including a recipe by Ina Garten.
| Makes 1/2 cup
- 1/2 cup plus 2 tablespoons extra virgin olive oil
- 12 – 20 small – medium cloves garlic, peeled (about 1/3 cup)
Sauté the garlic cloves in 2 tablespoons of oil over medium heat for about 5 minutes, turning to ensure even cooking. When the cloves acquire a light golden hue, and a sweet, earthy aroma fills your kitchen, add the remaining oil to the pan. Reduce the heat to low, and simmer the garlic another 10 minutes or so, continuing to turn until the cloves are a deep golden brown.
While the oil cools, use a tongs to transfer the garlic cloves to a sieve, and drain the juices, pressing lightly with the back of a spoon, over the oil. Discard the cloves and transfer the oil to a clean bottle or jar. Store the oil in the fridge. Enjoy in salad dressings, or warm and serve with sourdough bread. Yum!
Here are some recipes that use pan roasted garlic olive oil: