Roasted Garlic Infused Olive Oil

When I used to live in California, I used to buy a bottle of Roasted Garlic Olive Oil. Now that I moved away, it seems so hard for me to look for a good olive oil with a decent price.

I found myself to seem always use the oil a lot. But, I can’t always depend on someone to bring me some for me from California. So, I’ve found a way to make it. I thought, it can’t be that hard to make it! After researching some websites… I’ve finally make my own. It turned out really well.

All you need is:

1 big bottle (about 51 FL oz.) of olive oil- pure or extra virgin
3 big bulbs of roasted garlic (The recipe can be found by clicking the word)

OR

3 bulbs of garlic
small dish
aluminum foil

Slice the tops off bulbs of garlic. In small dish, pour 3 tbsp olive oil, put them cut off part of garlic bulb into the oil. Leave it for about 15-20 minutes. Then, wrap tightly in aluminum foil. Bake in 350F (180C) oven for 45 minutes to 1 hour. Remove from oven and let cool.

When cool, squeeze the garlic out of the ‘paper’ shells. Mash the garlics with spoon until they are flat. Add this to the olive oil in a large saucepan. Heat the olive oil (not very hot, but more than warm) to extract the flavor from the garlic. If you see little bubbles, it’s good. Turn off the heat. You don’t want the oil to cook the garlic or simply, burn the oil. Let cool.

You can remove the garlic with strainer and save it to make another dish, like roasted garlic mashed potatoes, or you can leave the garlic in the oil. Letting it steep for a couple of days will intensify the flavor. Then, strain the garlic with a cloth, paper towel, or strainer

Using a funnel return the oil to the bottle it was bought in, or put into a decorative bottle and keep next to the stove.

All done!

Ps. You can also add herb such rosemary and basil to your oil.

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