Roasted Garlic Olive Oil Recipes

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ROASTED GARLIC WITH HERBS AND OLIVE OIL



Roasted Garlic With Herbs and Olive Oil image

This is a wonderful healthy, tasty spread or sauce depending on how much olive oil you use. You can even use it as a rub placing under the skin of a chicken or turkey. Fresh herbs are of your choice. Spread on bread or toss into pasta adding pasta water and additional olive oil to loosen. I use a mortar and pestle or Molcajete y Tejolote [mohl-kah-HEH-teh ee teh-hoh-LOH-teh in which the grinding process releases the oils, and flavor essence of the ingredients. When done carefully you will produce a product that is more flavorful than a product prepared in a food processor. If you just need to "get the job done", do it in a mini food processor.

Provided by Rita1652

Categories     Sauces

Time 5m

Yield 8 serving(s)

Number Of Ingredients 6

1 head roasted garlic, removed from skins
1/4 teaspoon coarse salt
3 tablespoons fresh herbs, chopped
pepper
1 pinch red pepper flakes, to taste
1 tablespoon olive oil

Steps:

  • Place all the ingredients in a mortar and pestle grind (by Placing ingredients inside the mortar (bowl). Sit the pestle on top of the ingredients and apply downward pressure, then grind using a circular motion. This action forces the ingredients against the surface of the bowl and pulverizes it.
  • Use as you desire.

Nutrition Facts : Calories 20.7, Fat 1.7, SaturatedFat 0.2, Sodium 73.4, Carbohydrate 1.3, Fiber 0.1, Protein 0.2

ROASTED GARLIC OIL



Roasted Garlic Oil image

This recipe yields 2 incredible items. One is the listed garlic oil, the other is lots of roasted garlic. Search away if you can't think of what to use the roasted garlic in. I use the oil in just about everything that I want to have a nice garlic flavor. Great in salad dressings. A couple of tips here. First, don't waste your money using high end extra virgin olive oil. Just use the plain old olive oil. Second, if you can find it, use the already peeled and processed garlic cloves. I'd rather pay extra for someone else to do that, than peel 2 pounds of garlic by hand.

Provided by ROV Chef

Categories     Sauces

Time 1h5m

Yield 1 quart oil

Number Of Ingredients 2

2 lbs garlic cloves, peeled
1 quart olive oil

Steps:

  • Preheat oven to 250°F.
  • Place garlic in a deep casserole dish and cover with oil. Add extra if needed to cover all the garlic. don't use as much as called for if it won't all fit in your dish. This is not an exact recipe here. The main thing is that all the garlic is covered with oil.
  • Cook in the oven until the garlic is soft and squishy.
  • Remove from oven and let it cool a bit.
  • Remove garlic from the oil and set aside. Let the garlic cool completely in the fridge before you cover it.
  • Pour oil through a coffee filter and into a shallow pan and let it cool in the fridge before you bottle it.
  • Keep refrigerated and use the oil soon.
  • The garlic can be frozen if you want to hold on to it for awhile, but it will break down when it's thawed. I like to puree it into a smooth past and use it that way.
  • BE ADVISED! SOME LOCAL HEATH DEPARTMENTS CLAIM THAT THERE IS A RISK WHEN MAKING HOMEMADE FLAVORED OILS.
  • To help avoid any risk of illness I suggest that you treat this entire procedure like you are doing home canning. SANITIZE EVERYTHING THAT WILL COME IN CONTACT WITH FOOD!
  • I can't stress this enough. Botulism is nothing to mess around with. I have never had a problem with my flavored oils. Always smell them before you use them. If there is any doubt about the quality, TOSS IT! You can't be too careful.
  • Be careful and enjoy.

ROASTED GARLIC OIL AND ROASTED GARLIC



Roasted Garlic Oil and Roasted Garlic image

Provided by Norman Van Aken

Categories     Condiment/Spread     Garlic     Roast     Thyme

Yield Makes 2 2/3 cups garlic oil and 1/2 cup garlic mash

Number Of Ingredients 4

3 large heads garlic, cut horizontally in half
3 cups pure olive oil
4 sprigs thyme
1 1/2 teaspoons black peppercorns, toasted

Steps:

  • Preheat the oven to 300 degrees.
  • Put the garlic heads cut side down in a small casserole or ovenproof pot and pour the olive oil over them. Add the thyme and pepper. Cover with a lid or foil and bake for 45 minutes to 1 hour, until the garlic is soft enough to mash.
  • Remove garlic from the oil and set aside.
  • Strain the oil into a bowl and let cool, then pour into an airtight container. The oil will keep for at least a month. To make the garlic mash, squeeze the cloves out of their papery husks into a bowl. Mash the roasted garlic with a fork. Store mash in an airtight container in the refrigerator for up to 1 month.

ROASTED GARLIC



Roasted Garlic image

Provided by Food Network Kitchen

Categories     condiment

Yield 2 servings on bread

Number Of Ingredients 2

1 head garlic
1 tablespoon olive oil

Steps:

  • Preheat oven to 375 degrees. Slice off approximately 1 inch of the pointed top of a head of garlic so that each clove is slightly exposed. Place on a square of aluminum foil and drizzle with olive oil. Roast package in oven for 20-30 minutes or until garlic is very tender and soft. Serve as a spread with french bread or mash up and stir into a favorite sauce.

OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON JUICE



Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 5 to 6 cups roasted cauliflower florets, 6 to 8 servings

Number Of Ingredients 8

5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish

Steps:

  • Preheat the oven to 500 degrees F.
  • Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

ROASTED GARLIC



Roasted Garlic image

Roasted garlic is great served with bread, crackers or apples. People can peel off a clove of the garlic and literally squeeze the garlic out of it's shell onto their bread or cracker. Delicious!

Provided by Becky

Categories     Side Dish     Vegetables

Time 1h5m

Yield 15

Number Of Ingredients 2

10 medium heads garlic
3 tablespoons olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.

Nutrition Facts : Calories 79.5 calories, Carbohydrate 12.3 g, Fat 2.9 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 6.4 mg, Sugar 0.4 g

ROASTED GARLIC CAULIFLOWER



Roasted Garlic Cauliflower image

Wonderful roasted cauliflower, my 11 year old son loves this! Add more spices and herbs to suit your taste.

Provided by SHELLERY

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 40m

Yield 6

Number Of Ingredients 6

2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
⅓ cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
  • Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
  • Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Nutrition Facts : Calories 118.2 calories, Carbohydrate 8.6 g, Cholesterol 3.9 mg, Fat 8.2 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 1.7 g, Sodium 110.9 mg, Sugar 3.4 g

ROASTED GARLIC OIL



Roasted Garlic Oil image

Infused oils are a common sight in specialty food shops, but they can't rival the real deal coming out of your kitchen. Get your best olive oil out and start crushing garlic cloves. A short stint in the oven will produce a smooth and round garlic flavor that takes grilled vegetables and dressings somewhere refined. A healthy spoonful to finish pasta dishes works very well, too.

Provided by Gabrielle Hamilton

Time 25m

Yield 3 cups

Number Of Ingredients 3

3 heads garlic cloves, peeled and crushed
3 cups extra-virgin olive oil
Kosher salt

Steps:

  • Preheat oven to 350.
  • In a small ovenproof deep dish - a pie plate would work - combine all ingredients, and set in oven for about 20 minutes until the garlic is softened and golden and the oil is fragrant. We don't remove the cloves.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 23 grams, Carbohydrate 2 grams, Fat 27 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 4 grams, Sodium 77 milligrams, Sugar 0 grams

ROASTED-GARLIC OIL



Roasted-Garlic Oil image

Categories     Condiment/Spread     Sauce     Garlic     Roast     Bon Appétit

Yield Makes 1 cup

Number Of Ingredients 3

6 large garlic cloves, peeled, halved
1 tablespoon olive oil
1 cup extra-virgin olive oil

Steps:

  • Preheat oven to 350°F. Place garlic cloves and 1 tablespoon olive oil in small ovenproof skillet; stir to coat. Roast in oven until garlic is just golden, shaking pan occasionally, about 15 minutes. Add extra-virgin olive oil; cool in skillet. Transfer oil and garlic to jar. Seal tightly; store in refrigerator up to 2 weeks (keep garlic in oil for flavor and looks, but use only oil in recipes).

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