Roasted Garlic Olive Oil (Printable Version)

Sweet, mellow garlic roasted with olive oil, ideal for spreading or enhancing dishes.

# Ingredient List:

01 - 1 whole garlic bulb

02 - 2 teaspoons extra-virgin olive oil

03 - Pinch of sea salt

04 - Freshly ground black pepper

05 - 1 sprig fresh thyme or rosemary

01 - Set oven temperature to 400°F (200°C).

02 - Remove loose outer layers while keeping the bulb intact; slice off the top 1/4 inch to expose cloves.

03 - Place the bulb cut side up on aluminum foil; drizzle olive oil evenly over cloves and season with salt, pepper, and herbs if using.

04 - Wrap bulb tightly in foil and place on a baking sheet or ovenproof dish; roast for 35 to 40 minutes until cloves are soft and golden.

05 - Allow garlic to cool slightly, then squeeze or scoop out softened cloves; serve warm or at room temperature.

01 -

Garlic transforms from sharp and biting into buttery, spreadable sweetness that tastes like a completely different ingredient.
It's genuinely impressive to serve but requires almost no active work, leaving you free to do other things while it roasts.
One bulb opens up possibilities across your whole week—on toast, swirled into soups, stirred into mayonnaise for sandwiches.

02 -

The foil is not optional—without it, the outside dries out while the inside is still cooking, and you lose that tender texture that makes this special.
Don't skip the preheat; starting in a cold oven means uneven cooking and a missed chance at that caramelized golden color on the clove tips.

03 -

Room-temperature roasted garlic spreads more easily than cold garlic, so pull it out of the fridge a few minutes before serving if you want that silky texture.
Wrapping the foil tightly matters more than you'd think—any steam that escapes means the roasting happens unevenly and the garlic can dry out at the edges.