Best 16 Roasted Garlic Oil Recipes

GRILLED FLATBREAD WITH RICOTTA CHEESE, FRESH TOMATOES, OREGANO AND ROASTED GARLIC OIL

Steps:

• Roasted Garlic Oil:
• Place oil and garlic in a blender and blend until smooth. Strain.
• Flatbread:
• Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least an hour.
• Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.
• Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, and throw on grill. Grill on both sides until golden brown. Spread 1 side with ricotta, sprinkle with salt and pepper, scatter tomatoes over, drizzle with Roasted Garlic Oil, and garnish with basil and more freshly ground black pepper. Serve immediately.
• Yield: 4 individual flatbreads or 1 large flatbread

ROASTED GARLIC 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

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 AND OLIVE OIL COUSCOUS

Steps:

• Bring water to a boil.
• Add couscous, butter and salt.
• Remove from heat and let stand 5 minutes.
• Topping: In a shallow pan, heat oil.
• Cook garlic until it begins to brown.
• Add rest of spices, cook for 30 second and remove from heat.
• (Alternately, you could use ready made"roasted garlic olive oil", and add the thyme and pepper).
• Mix topping with couscous, serve immediately.

ROASTED GARLIC WITH HERBS AND 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.

ROASTED SWEET-POTATO ROUNDS WITH GARLIC OIL AND FRIED SAGE

Steps:

• Roast sweet potatoes:
• Preheat oven 450°F with rack in upper third.
• Purée garlic with oil and 3/4 teaspoon salt in a blender until smooth. Toss sweet potatoes with garlic oil in a large bowl, then spread in 1 layer in a 15-by 10-inch shallow baking pan.
• Bake until golden in patches and cooked through, 20 to 30 minutes.
• To fry sage leaves:
• Heat oil in a small heavy skillet over medium-high heat until it shimmers, then fry sage leaves in 2 batches, stirring, until crisp, 30 seconds to 1 minute per batch. Transfer with a slotted spoon to paper towels to drain.
• Serve sweet potatoes with sage leaves scattered on top.

OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON

Steps:

• Preheat the oven to 450 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.

GARLIC OIL AND ROASTED GARLIC CLOVES

Steps:

• Into a small, tall, glass or ceramic oven bowl, place a cup or more of peeled garlic cloves. Cut off the little 'button' stem end of the clove.
• Cover garlic with a mild olive oil. Cover bowl with foil and poke several vent holes.
• Put in 350 degree oven for 30 minutes or til cloves are slightly golden and can be pierced with a fork but not mushy.
• Remove from oven and when cool enough to handle, pour the oil into a carafe (strain if desired); and save the cloves in a glass jar with a lid. I use a cleaned-out clam juice bottle for the oil.

GARLIC ROASTED RED POTATO WEDGES WITH OLIVE OIL AND ROSEMARY

Steps:

• Preheat oven to 450 degrees F. Place 2 teaspoons of olive oil on a baking pan or roasting pan and place in oven until hot and oil begins to shimmer, about 3-5 minutes. In a large plastic ziploc bag, add potatoes, 3 tablespoons of olive oil, garlic, rosemary, parsley, and a generous amount of salt and pepper. Close bag and shake to evenly coat the potatoes. Dump the potatoes on the hot pan, and evenly distribute them in 1 single layer and place in oven. After 20 minutes, loosen the potatoes gently with a spatula and flip over. There may still be pale potatoes, so try and arrange those on the outer edges of the pan. Place back in oven for another 15 minutes, then flip again and bake for another 10-15 minutes or until potatoes are golden brown, crispy, and cooked through. Season with salt and pepper to taste. Serve with roasted chicken and a variety of dipping sauces.

GRILLED EGGPLANT AND BELL PEPPERS WITH ROASTED-GARLIC OIL

Steps:

• Prepare barbecue (medium-high heat). Place eggplant rounds and peppers on rimmed baking sheet; brush with olive oil, then sprinkle with salt and pepper. Place vegetables on grill and cook until tender and golden, about 4 minutes per side.
• Arrange vegetables on platter. Drizzle with 2 tablespoons (or more) Roasted-Garlic Oilepi:recipelink; sprinkle with salt and pepper. Serve vegetables warm or at room temperature.

OIL-POACHED-GARLIC PUREE AND ROASTED-GARLIC OIL

Steps:

• Bring 4 cups of water to boil in a medium saucepan.
• Remove from the heat, add the separated but unpeeled cloves of 4 heads of garlic, stir to submerge the cloves, cover and let sit until the garlic skins are softened and cool enough to handle, about 50 minutes.
• Strain the garlic, discarding the water, remove the skins and cut off the hard nub where the clove was attached to the head.
• Place the garlic, canola oil and EVOO in a medium saucepan; bring to a gentle simmer over medium-low heat.
• Reduce the heat to low and maintain a very gentle simmer (it may be necessary to slide the pan to the edge of the burner). Simmer until the cloves are golden and very soft when pressed with a fork, 40 to 50 minutes. Let cool for 30 minutes.
• Transfer the cooled garlic to a sieve to drain, reserving the oil. Transfer the garlic to a food processor and puree until smooth, scraping down the sides occasionally. Store the puree and the oil separately in the refrigerator.
• NOTE: makes 1/2 to 2/3 cup puree (depending on the size of the garlic) and 2 cups garlic-infused oil.

ROASTED GARLIC OIL

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.

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

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.

OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON

Steps:

• See link

ROASTED CORN WITH GARLIC AND OLIVE OIL

Steps:

• 1. Turn oven to 425 degrees and let preheat. Prepare your corn ears and clean them up. Get out a cookie sheet and your foil.
• 2. Mix together olive oil, garlic, and butter if you wish, in a bowl. Add in pepper, as much as you like.
• 3. Set an ear of corn on a piece of foil on the cookie sheet. Rub the corn with the mixture and roll corn around to get it well coated. Wrap up in foil.
• 4. When all corn is wrapped up, stick it in the oven for at least 15 mins. If you like it a little more roasted, go for 20 mins. I always do 15 and it comes out great.

ROASTED-GARLIC 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).