Roasted Garlic Oil and Roasted Garlic

1. 1

   Preheat the oven to 300 degrees.

2. 2

   Put the garlic heads cut side down in a small casserole or ovenproof pot and pour the olive oil over them.

3. 3

   Add the thyme and pepper.

4. 4

   Cover with a lid or foil and bake for 45 minutes to 1 hour, until the garlic is soft enough to mash.

5. 5

   Remove garlic from the oil and set aside.

6. 6

   Strain the oil into a bowl and let cool, then pour into an airtight container.

7. 7

   The oil will keep for at least a month.

8. 8

   To make the garlic mash, squeeze the cloves out of their papery husks into a bowl.

9. 9

   Mash the roasted garlic with a fork.

10. 10

    Store mash in an airtight container in the refrigerator for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.