Roasted Garlic

11:30 am on 31 October 2011

I like to use garlic in this form rather than raw. You use a lot more garlic, but I find raw garlic is often very aggressive and the flavour continues to grow once added to a dish, often ending up too dominant. Roasted garlic has a way more mellow and smooth flavour. Make up a big batch and store covered in oil in the fridge. It will last indefinitely.

(Makes 2 cups)


  • 2 cups garlic cloves, peeled
  • 1½ cups olive oil or cooking oil
  • 2–3 sprigs fresh herbs such as rosemary, thyme or sage


Preheat the oven to 180˚C.

Place the garlic cloves in a small ovenproof dish that fits them snugly. Cover with the oil and toss in the sprigs of herbs. Cover tightly with tinfoil.

Place in the oven and check after 20 minutes, then at 5-minute intervals until the cloves are soft through and have turned slightly golden. Remove from the oven and cool in the oil before storing the garlic cloves and the oil in a container in the fridge.


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