Roasted-Garlic Oil

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  • 6 large garlic cloves, peeled, halved
  • 1 cup extra-virgin olive oil

Recipe Preparation

  • Preheat oven to 350°F. Place garlic cloves and 1 tablespoon olive oil in small ovenproof skillet; stir to coat. Roast in oven until garlic is just golden, shaking pan occasionally, about 15 minutes. Add extra-virgin olive oil; cool in skillet. Transfer oil and garlic to jar. Seal tightly; store in refrigerator up to 2 weeks (keep garlic in oil for flavor and looks, but use only oil in recipes).

Recipe by Barbara Scott Goodman,Reviews Section

Roasted Garlic Olive Oil

One of my favorites. Enhances whatever I use it on. Love it!

Best ever

I love this olive oil. I&#039m almost out and I just got the bottle.

29 Reviews

Roasted Garlic Flavored Olive Oil

One of my favorites. Enhances whatever I use it on. Love it!

Best ever

I love this olive oil. I&#039m almost out and I just got the bottle.

Linda Horton - 20th Mar 2021

Excellent taste!

This is an excellent flavor infused olive oil and a great price!


Before I came across The Olive Tap, I&#039d had garlic infused olive oils and they weren&#039t very good. They were either lacking flavor or had developed a strange smell over time. I took a chance and bought this one and I&#039ve never looked back. This garlic olive oil is hands down the best one I&#039ve had. I&#039ve purchased this a few times already and even purchased it for friends so they could experience the deliciousness. I&#039ve used this brushed over whole chickens before roasting in the oven, I&#039ve used it in boiling water to add flavor to pastas, I&#039ve sautéed vegetables with it, used it in marinades and brushed it over French Bread with their Bread Dipping Variety blends for broiling in the oven to toast it. Highly recommended by me.

Roasted Garlic Olive Oil

Another amazing olive oil I ordered.

Joyce Beaudry - 11th Jul 2020


Use on egg dishes, vegetables and meats. All great.

Oscar Camberos - 5th Jun 2020

Awesome flavor

Amazing taste and flavor, went perfect with all vegetables, meats and salad

Patricia Shaffer - 13th Apr 2020

Roasted Garlic

This oil is my &quotGo To&quot. Fresh Salad . cooking. absolute perfection.

Linda Horton - 22nd Sep 2019

The BEST garlic olive oil!

I have always purchased my garlic-infused olive oil from another vendor so I was a bit anxious when I saw Olive Tap oil at a much lower price. I needn&#039t have worried! This is excellent oil with a full garlic flavor. I can&#039t imagine cooking without it!

Olive oil

Excellent flavor of garlic.


Clearly this is one of our most popular oils of all time at The Olive Tap. Our multi Award Winning producer combines a premium Extra Virgin Olive Oil with the flavor of luscious roasted garlic. The result is a more natural and pleasant Garlic flavor, without the bite and harsh aftertaste of raw Garlic.

Garlic flavored olive oil is an excellent all around choice for cooking. Try it on salads, for bread dipping, in marinades and wherever a rich buttery garlic flavor is desired. We love it on roasted and mashed potatoes, and roasted vegetables. It produces divine Sautéed Spinach and Garlic Shrimp, and it is a treat served on popcorn topped with grated cheese. We can mix it with our Sweet Basil Oil for a customer favorite Garlic-Basil Blend and it can be softened by adding some light EVOO.

What Inspired This Roasted Garlic Recipe

But really, the reason I decided to share this recipe for stove-top roasted garlic (which isn&rsquot really a recipe but more a technique) is that it is the perfect complement to all of those other amazing seasonal veggies like zucchini and fennel. Really, you will be so glad to have this ingredient on hand for all of those tomatoes and squashes that are tumbling out of the garden.

So like the name implies, this is a roasted garlic puree made on the stove-top, not in the oven. It is cooked to golden roasty perfection in a saucepan with much more oil and without the garlic skin. Then when you&rsquore done you can puree the garlic and you also get amazingly rich roasted garlic oil. Both of these ingredients are pretty much like the flavor equivalent to an afternoon shot of espresso into any and all savory vegetable recipes. So that is why I wanted to share it today.

Just think of it: grilled eggplant drizzled with lemony dressing made with a little of this puree and oil whisked in, top that off with chopped parsley! Ohh how about some creamy white bean puree with roasted garlic swirled right in. Spread it on slices of baguette, then top it with swiss chard sizzled in a little of this homemade garlic oil. Oh baby! I could go on, but you get my idea. Having ingredients like this roasted garlic puree and oil is what makes preparing simple whole food so effortless for the harvest season.

Another reason this technique is cool &mdashand worth a full post in September &mdash is that it is even better than oven roasted garlic. Here&rsquos why: You know how when you make roasted garlic in the oven, you cut the tips off the garlic, drizzle it with oil and then wrap it up with foil? Right, like I did for my roasted garlic cheddar bisque or the ever popular roasted garlic hummus. There is always a tiny bit of garlic left behind in the little crevices of the garlic skins. That&rsquos no biggie and totally okay when you&rsquore only roasting a few heads, but when you want to make a large amount of roasted garlic, it seems like a real waste to have any of that good stuff go into the compost with the skins. This stove top technique avoids that problem.

Roasted Garlic Dipping Oil

With all of the hustle and bustle of the Thanksgiving holiday, I haven&rsquot even had time to update all of you on our trip to Italy! We spent 8 wonderful days exploring this beautiful country, eating our way through every place we visited (Rome, Tuscany, Cinque Terre, and Florence), and finishing our trip with my brother&rsquos magical wedding under the Tuscan sun(set).

As a dietitian and professional foodie, you can imagine how excited I was to explore the Italian food scene and to get my hands on some uber authentic extra virgin olive oil. It was so good over there, we could drink it! (And really, that&rsquos what we did when we tasted it&hellipin small doses, of course). I&rsquove been dreaming of different ways that I can use the olive oil that I brought home ever since we landed. That leads me to today&rsquos post.

It wasn&rsquot just the olive oil that was amazing in Italy. Everything we ate and drank, from the pasta to the pesto to the cappuccinos to the red wine, was incredible. And I can&rsquot forget to mention their heavy hand when adding garlic to dishes. I never knew how many things you could put garlic in until this trip. It was a pleasant surprise!

I was also amazed at the food culture in Italy. The Italians have a wonderful slow dining scene and great appreciation for high quality ingredients. No wonder so many of the world&rsquos best chefs come from Italy!

On our last night in Italy, we visited a &ldquospaghetteria&rdquo in Rome that I went to several years before during a trip to Europe that I took with my friends in college. As you may have guessed, this restaurant is known for their spaghetti dishes, but little did I know that they also make the most delicious &ldquobruschetta&rdquo by combining toasted bread with olive oil and roasted garlic.

You know that question, &ldquoif you could only eat one thing for the rest of your life, what would it be?&rdquo Well, I think I have the answer. Roasted garlic and Italian olive oil. The end. Add some freshly baked bread for dipping, and WOW. I&rsquom sold.

So here&rsquos my attempt to recreate the delicious olive oil and roasted garlic combo I enjoyed in Italy into a &ldquoRoasted Garlic Dipping Oil.&rdquo I&rsquove added one of my favorite Mediterranean herbs, rosemary, for some extra Italian flair! It was the last of my balcony rosemary that I grew this summer&hellip

Rosemary and garlic also happen to be anti-inflammatory powerhouses, and some of the best foods we can eat to stay healthy. Not to mention the ample healthy benefits that extra virgin olive oil provides. Delicious and healthy?! You&rsquore welcome.

Remember to keep this one in mind for the holiday season! It&rsquos so easy to bring along to a Thanksgiving or Christmas dinner.

Garlic Basil Infused Oil

You can spruce up the recipe and create garlic basil-infused olive oil.

What You Will Need

For cold infusion:

  1. Peel the garlic and place it at the bottom of the jar.
  2. Add fresh basil in bite-size. You can use a wooden spoon to push any stuck leaves inside. All the basil leaves need to be submerged into the oil.
  3. Seal the jar and put it in a dry and dark area.
  4. Allow the oil to infuse for a week or more depending on your taste preferences.

You can also use the hot infusion method to create garlic basil infused oil.

To get started:

  1. Get a saucepan or small pot.
  2. Add the oil, garlic, and basil and cook on low heat for 20 minutes.
  3. Strain the oil using a sieve and allow it to cool to room temperature.
  4. Add the leftover basil leaves and store the infused oil in the fridge. You can use this mixture for up to a week.

Roasted Garlic Aioli

Over the last few weeks, we’ve been experimenting in the kitchen, and this easy Roasted Garlic Aioli has become one of our new favorite condiments!

Similar to a homemade mayonnaise, aioli is a traditional sauce from the Provence region of France made with garlic, olive oil, lemon juice and egg yolks, and some variations include mustard or even fruits such as pears.

We roasted our garlic before adding it to the aioli, and the roasting process gives the garlic a wonderfully mellow but intense flavor that is perfect for this sauce. We also recommend using a light olive oil when making this recipe (an extra virgin olive oil will give this sauce too strong a flavor).

Typically served at room temperature, this roasted garlic aioli is great on sandwiches, as a dip for our Roasted French-style Potatoes, or – as they do in Provence – over vegetables or fish.

Preheat oven to 375˚F. Combine all ingredients until well blended season with salt and pepper if desired. Roll to form about 12 meatballs. Bake until cooked through, about 15 minutes.

2 to 3 lbs. boneless pork tenderloin

1 cup chicken or vegetable broth

1 Tbsp. Worcestershire sauce

Place pork in slow cooker. Whisk together remaining ingredients pour over pork. Cook on low 7-8 hours or on high for 4-5 hour.

Roasted Garlic Avocado Toast

Now that we’re all stuck at home, we’re missing that overly priced avocado toast, aren’t we? #rona has me doing a lot of baking and that includes making my own sourdough starter so that I can make sourdough bread. Now that I have an entire loaf of sourdough, I’m working on ways to use it. I know this recipe says multigrain bread, but trust me. I tried it with fresh sourdough, and it’s just as delicious. Make it with whatever bread you were able to find in our scarce grocery stores!

Roasted Garlic Avocado Toast

1 whole bulb of garlic
1 tablespoon olive oil
3 slices of multigrain bread, toasted
3 eggs, fried to preference
1 avocado
Juice of ½ a lemon
1 tomato, sliced
1-2 radishes, thinly sliced
½ cup microgreens or sprouted greens
“Everything but the Bagel” seasoning, to taste
Salt & Pepper

Roasted Garlic: Preheat oven to 400 degrees. Cut the entire bulb of garlic width-wise and place it on a piece of aluminum foil. Drizzle open face of garlic with 1 tbsp of olive oil. Place the top of cut garlic on top of the bottom and wrap tightly with foil. Roast garlic in the oven for 30-45 minutes until soft and tender. Allow garlic to cool, then squeeze garlic flesh into an air-tight container. Roasted garlic stores well refrigerated for up to two weeks.

Avocado: Cut, pit, and scoop avocado. Drizzle avocado with lemon juice. Season with salt and pepper then mash with a fork to desired consistency.

Starting with toasted bread, spread 1 teaspoon of roasted garlic onto the bread. Then spread one to two tablespoons of avocado mixture onto toast layer with tomato and preferred veggies. Top with a fried egg and finish with “Everything but the Bagel” seasoning and salt.

Yield: serves 4 (with leftovers)

Truffle and red onion jam
2 red onions, sliced very thinly
1 ½ tablespoons olive oil
¾ cup figs, chopped 200ml
light/medium bodied red wine
100ml balsamic vinegar
1 ½ tablespoons truffle paste or carpaccio (chef’s note: you can generally find a jarred carpaccio, or sometimes a jarred paste, either will work)

Sauté onion in olive oil with a pinch of salt and black pepper until tender, and just starting to brown lightly.
Deglaze pan with wine and reduce by about half before adding figs and vinegar.
Cover and simmer lightly until onions and figs are very soft and beginning to break down.
If there is any liquid left in the pan, simmer uncovered to evaporate until mixture becomes a light glaze consistency.
Remove from heat to cool.
Once the jam is cool, fold in your truffle/carpaccio paste and keep in fridge (for up to one week) before serving with steak.

Thyme Roasted Garlic
2 whole heads garlic, cut in half
¼ cup butter
½ cup olive oil
4 sprig fresh thyme

Combine the butter and olive oil in a sauté pan (just large enough to fit the garlic heads) and place on medium-high heat.
Once butter has melted into the oil, place the halved garlic heads cut side down in the pan.
Continue to cook over medium-high heat until the butter begins to froth and starts to brown ever so slightly.
Lower the heat and begin to baste over the frothy butter with a large soup spoon.
Continue to baste periodically for 5 to 7 minutes until the butter and garlic are golden brown. Be careful not to use too much heat if the garlic or butter gets too brown, it will taste bitter.
Flip the garlic heads over, add in the thyme and a generous grind of black pepper, and baste periodically for an additional 5 to 7 minutes.
Remove from heat and allow to cool to room temperature.
Store in fridge (for up to one week) before serving with steak.

4 striploin steaks (10 to 12 ounces or 300 to 360 grams each)

Season striploin with salt and pepper.
Cook to your desired temperature.

Assemble: Top each striploin with a dollop of jam and one of the halved roasted garlic heads.

Watch the video: V alobalu pečené filátko z pražmy královské s citrusovým balzamikovým krémem Kalamáta Papadimitriou (August 2022).