Roasted Garlic Infused Olive Oil

2 large heads of garlic

1 bay leaf

1 tea­spoon pep­per­corns, crushed slightly

1/2 tea­spoon dried, crushed rosemary

8 oz. olive oil

Pre­heat oven to 400 degrees F.

With a sharp knife, cut off the top of the gar­lic head. Cut enough off that you can see the exposed tops of the indi­vid­ual cloves. Dis­card the top. Driz­zle a table­spoon or two of good qual­ity olive oil over the top of the head of gar­lic, cov­er­ing the exposed ends of the cloves. Place the gar­lic in an oven safe small casse­role dish. Cover tightly with two or three lay­ers of foil.

Bake in the oven for 45–60 min­utes, depend­ing on the size of your gar­lic heads. Remove dish from the oven and let cool com­pletely so you don’t siz­zle the prints off the tips of your fin­gers. Unwrap and squeeze the gar­lic cloves right out of the papery skins.

Smash up the gar­lic a bit and place it in the olive oil along with the bay leaf, rose­mary, and pep­per­corns, and store in a glass jar in the fridge. Use within a week.


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  1. Ooh, amaz­ing idea!
    I need to try this!
    garlic-y olive oil sounds and looks amazing.

    • Dee D.–you should def­i­nitely give it a try. And check back for the awe­some chicken flat­bread recipe that we used it on! (It also occurred to me that I for­got to include the pep­per­corns in the recipe the first time–adding them now!)

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