Roasted Garlic in Olive Oil

 

I've tried every which way to roast garlic and this is the best way for soft, buttery and smashable Garlic! I spread this on to toasted bread like its garlic butter!

Ingredients

2 garlic heads (I always do 2 at a time but 1 is fine)

Olive Oil

Aluminum Foil

Directions

Rip off a square of foil

Peel the outer loose leaves off and cut off the tops of the garlic bulbs (This will enable you to squeeze the garlic out afterwards) 

Drizzle oil on foil and place the bulb upside down drizzling more oil on top.

Bake at 350 for 50-75 minutes (May take less time or more depending on size of garlic cloves/bulb and on your oven so check after 50 minutes and add time accordingly, it will be soft to the touch if you gentle press a clove, not hard at all) 

Open foil and allow to cool.

Place your hand in a ziplock baggie and pick up the bulb open side down to squeeze out into a bowl that has a lid.

Pour over olive oil, add salt and any other herbs you like!

This keeps one week at room temp or 2 weeks in the fridge.