From Our Kitchen to Yours

Chris McGeorge

Roasted Garlic Olive OilThis is great because you get a flavorful olive oil that can be used when sauteing other foods, plus you get “roasted” garlic. I worked in a restaurant that used the roasted garlic on pizzas, but it’s also good mashed on slices of baguette, as part of an antipasto plate or as part of a crostini. The garlic olive oil is also great for dipping bread, for brushing onto savory breads or for putting onto pizza crusts. You can make as much or as little of this as you will want or need.

Ingredients:
Whole garlic cloves
Enough olive oil to cover the garlic

1. Peel the papery skin off the garlic cloves and place them in a saucepan.
2. Cover them with olive oil and heat over medium heat until the garlic just starts to turn gold on the edges.
3. Remove from heat and let cool.
4. Take out the garlic and reserve. Pour the oil into a jar.

Top