Olive Oil Poached Garlic

This is a “two-for-one” recipe. Not only do you get tender roasted garlic to eat and enjoy, but you’ll also have delicious garlic infused oil to flavor future meals. The oil will keep for about 2 weeks in the refrigerator.

If you want to add an earthy, herbal note, add a sprig of rosemary or thyme.

2 heads garlic, peeled

Generous pinch red pepper flakes

1 sprig rosemary or thyme, optional

3/4 to 1 cup extra virgin olive oil

Preheat the oven to 250 degrees. In a small baking dish or ramekin, place garlic cloves, red pepper flakes, rosemary, if desired, and 3/4 cup of olive oil (add more oil if cloves aren’t submerged). Cover and bake for 2 hours, or until cloves are golden and soft (they should be easily pierced by a knife.) Set aside to cool. Transfer the mixture to an airtight container and refrigerate.

How To Use The Mixture:

• Serve the garlic as a side dish with roasted chicken or pork.

• Mash the garlic with some of the oil and spread on thick slices of toasted bread. Top with fresh tomato or white beans.

• Brush the garlic oil on bread and grill or bake for instant garlic bread.

• Substitute garlic oil in recipes that call for sautéed garlic.