This is sort of… part 2 of last week’s whipped feta.

How To Make Roasted Garlic Oil I

Oh wait. That was two weeks ago. TWO WEEKS? What is happening? Time is flying before my eyes. Before I know it I’ll have the heat turned up too high with a bowl of Grape Nuts on my lap while Steve Tyrell plays in the background.

Errr. Yeah right. Too late for that.

How To Make Roasted Garlic Oil I

Now this.

This is so simple. So easy. Yet so… satisfying? It’s fun making flavored oil and feels domestic. It tastes complex which makes it feel even more special. It’s like you trick yourself into doing something cool that everyone else in the universe already knows how to do, but you still feel awesome.

At least that was my experience.

How To Make Roasted Garlic Oil I

I have been using this oil on everything. Most notably, on this salad that is making me want to eat salads. I’ve already eaten three this past week, which yes, means that I will probably be sick of it after my fourth considering I don’t know how to pace myself, but let’s relish in the moment, okay? Four salads. Four, people. Probably a record.

For a super easy treat, you can mix in a bunch of extra dried herbs and seasonings and use this as a dip for some bread. That makes a lovely meal. Or, uh, I mean appetizer. (Or meal.)

How To Make Roasted Garlic Oil I

And obviously, this is the oil that I drizzled over my whipped feta that was layered on the thickest, grainiest toast ever.

It’s a miracle I have not slathered it on my face as moisturizer.

How To Make Roasted Garlic Oil I

This is where all of my roasted garlic came from, FYI. It’s like a two-for-one deal, because you not only end up with oil but roasted garlic too! Excellent problem to have. I’m going to try to have this problem every week.

How To Make Roasted Garlic Oil I


Homemade Roasted Garlic Oil

Yield: 3 1/2 cups

Total Time: 1 hour


4 cups olive oil
8 heads of garlic, with the tops sliced off
4 fresh thyme sprigs


Preheat oven to 300 degrees F.

Place garlic heats cut-side down in a baking dish and cover with olive oil. Place thyme in oil. Cover with aluminum foil, then place the dish on a baking sheet. Roast for 45 minutes. Using kitchen tongs, remove garlic and place on a paper towel to drain. Pour olive oil through a fine mesh strainer and keep in a seal tight container or jar. It should last about a month.

After the garlic has cooled, squeeze the cloves out of each bulb. Keep them whole or mash them with a fork, using as desired.

[lightly adapted from epicurious]

How To Make Roasted Garlic Oil I

P.S. this also makes your kitchen smell amazing. It’s like garlic oil potpourri.

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72 Responses to “Homemade Roasted Garlic Oil.”

  1. #
    Thomas Sheridan — January 30, 2014 @ 3:18 am

    Wow, I have heard this earlier about infusion but never tried it because was not confident about it, but now I am very excited to try this as I have got the exact receipe from your blog post. Rosemary Infused Olive Oil is my favourite actually.


  2. #
    Thomas Sheridan — January 30, 2014 @ 3:23 am

    It looks very simple and nice recipe. I like your way to roast garlic. I will try this one next week for sure. Thanks for sharing.


  3. #
    Catherine Marie — February 9, 2014 @ 7:07 am

    “The bacteria spores that cause botulism are called Clostridium botulinum, and they can spread in certain foods when not exposed to oxygen—as is the case when infusing garlic in oil.”
    it is possible to enjoy this recipe safely, but please follow this link so you can be aware of any possible dangers you may be unaware of!


  4. #
    BJ — December 5, 2014 @ 7:37 pm

    You can pour it, you can trickle it; you can dribble it, but you cannot drizzle it: olive oil.



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