This is sort of… part 2 of last week’s whipped feta.
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.
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.
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.)
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.
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.
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]
P.S. this also makes your kitchen smell amazing. It’s like garlic oil potpourri.