This recipe yields 2 to 3 cups of roasted garlic and 2 to 3 cups of garlic infused olive oil. However, amounts vary and can be easily increased or decreased by the amount of garlic and garlic oil you use or want.
"*" See Kitchen Notes for more information or links to special ingredients.
Pour enough olive oil over the garlic so that the cloves are completely immersed.
Pour the reserved lime juice over the cloves with ½ cup oil and stir to combine. Transfer garlic cloves to an airtight glass jar. Pour enough of the oil over the roasted cloves to cover. Place in the refrigerator and use for a variety of uses.
*See Kitchen Notes.
Amount of Garlic and Oil - You can make as much or as little as you want and there is really no proportion of cloves to oil to go by. More cloves will yield a more garlicky flavored oil; however, I find that a hint of garlic can be nice so sometimes I'll add more oil.
Storage - Both the garlic infused oil and the garlic cloves last at least 3 months, if not longer. I keep the cloves, covered with some oil, in the fridge and the oil in a corked glass bottle in the pantry. Neither the cloves nor the oil last longer than 2 months in my kitchen before they are all used up. In fact, the cloves are usually gone in a few weeks and the oil shortly there after. Which means I’m roasting these babies up about every 2 to 3 months.
A quicker roasted garlic with the benefit of the oil – When I’m out of roasted garlic but don’t have an hour to peel and roast, I’ll use my stovetop version which takes less than 30 minutes, start to finish. Just like the recipe above, not only do you get a head of roasted garlic, but you also get about a cup of roasted garlic infused oil. Here is my method for roasting garlic in olive oil on the stovetop.
Recipe author: MJ of MJ's Kitchen