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Homemade Roasted Garlic Oil

5 from 25 votes
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  • 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 fromĀ epicurious]

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