How To Roast Garlic And Store In Olive Oil
I love garlic and more specifically, roasted garlic. There is something about the delicious, caramel cloves of garlic that bring my mouth happiness. I have been known to eat an entire bulb, yes a bulb, of garlic in one sitting.
Did you know how easy it is to roast and store your garlic in olive oil? SO EASY!
You will not be buying roasted garlic in a jar ever again once you know how easy it is. This recipe is an update on my original post on Perfectly Roasted Garlic.
You are able to roast as many bulbs at once as you would like. One, three or an entire sheet pan of them!
Start with a piece of aluminum foil.
Place your garlic on the foil.
Olive oil and salt.
Drizzle the garlic with a bit of olive oil and a sprinkle of salt.
Wrap it up
Close up the foil to form a packet. There is no need to compress the foil tightly around the garlic. In fact, leaving a bit of space for the air to circulate will help in the roasting process.
Place in a 400 degree oven for 45 minutes. The natural sugars will become caramelized and sweet. You know the garlic is ready to come out of the oven when the cloves slide out of their skins when you press on them. If you like your garlic to have a touch more sweetness, allow it to roast for another 10-15 minutes. This is my idea of heaven on earth. Once you realize how easy it is to roast your own garlic you won’t buy store bought again.
The garlic cloves will easily slip out of the skins when they are roasted to perfection.
I store my roasted garlic in a mason jar.
Allow the roasted garlic cloves to cool completely before you store them.
Cover the roasted garlic in olive oil, cover with a lid and ring. Store in the refrigerator and use within 2 weeks.
Do not leave roasted garlic in oil on the counter. It can lead to botulism and no one want botulism. Read this PDF on the safety of preserving and storing garlic.