Roasted Garlic in Olive Oil

Roast Garlic in Olive Oil

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“Roasted garlic in olive oil, prepare and keep it for convenient cooking use or as a sandwich spread for your toast snack!”

I am glad that you have interest in French recipe. As I am still a fresh learner in French (Western) cooking, I would like to just share some recipes I have learnt at the cook-off session. Please forgive me, if the food is too simple for you to prepare.. :p

First of all, let’s make the roasted garlic!

Roasted garlic, which has its huge plus point in enhancing dishes, many western cooks love it. This roast garlic will be used in one of my Western recipe (to be shared next time round), and you may prepare this in large amount. Then, store in your refrigerator for other food preparation.

Many people use this roasted garlic to make garlic bread (or toast) at home, or simply spread it on crackers with knife. It can also be mixed into your salad dish or other cold dishes as flavor enhancer. Yes, flavor enhancer by its natural sweetness and fragrance, without the pungent taste anymore. For cooking wise, add this in sauce making, or soup cooking. I am thinking of even using it to spread on the popiah skin for my next popiah meal at home!

In fact, even the olive oil can be treated as roasted garlic flavoured olive oil, and use for any other cookings.
It is very simple to prepare and it can be kept for very long.

Ingredients
30 – 40 raw garlic cloves, skinned
About ½ cup (or more) of extra light olive oil

Tool:
1 sheet of baking paper

Method
1) Place garlic cloves in an oven-proof/ baking container. Add enough olive oil in order to have all the garlic cloves immersed into the olive oil.

2) Place a sheet of baking paper to cover on top of the container, and bring it to bake at 150°C for 2 hours. Let is cool at room temperature before keeping in the refrigerator. Yes, it’s done!

Tips: Garlic must be fresh.
* Use of extra LIGHT olive oil simply because it tastes almost scentless, while extra virgin olive oil, is more suitable to be used as salad dressing, might taste too superior for such baking purposes.

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5 Responses

  1. Read your post on Garlic and must say that I also agree with you 100%. Garlic for me is the most versatile product as I can use this in any dish. Even a dash of garlic on toast is damn good.

    If you rub some garlic onto fish, chicken and put it in the grill, so simple but yet so delicious!

    Happy Eating & Cooking!
    Geoff

    Follow Geoff’s Twitchen: http://geoffstwitchen.blogspot.com/
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  2. Hi!

    Ur roast garlic caught my attention! Would like to ask if we can use other oils besides olive oil??

    Thank you! :)

  3. Hi Rykiel,

    Hmm.. Good question. And I think you may use any other oils, too, but can you imagine roast garlic in peanut oil or sesame oil??

    I really thought the taste might be too overwhelming… :)

    Roasted garlic should be done with milder flavoured oil for best result.. So, it’s your discretion here.. :)

  4. Hi!Hi!

    I think I shall try out with olive oil :)

    I think this will come in handy for making garlic toast :D

    Thank you!

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