Roasted garlic in olive oil

Roasted garlic in olive oil

• Garlic heads
• Olive oil
• Sea salt

Cut the garlic heads from the top side by about 1 cm, sprinkle with salt and drizzle with olive oil. Place them in foil together or separately - depending on the quantity of garlic - cut side down and place them in a preheated oven at 180° C.^ο-200^ο. Bake them for about 45 minutes and test them with your hand to see if they have softened or with a fine knife. If they are cooked, let them cool for a while, take the cloves one by one, squeeze them to get the roasted garlic out. Put them in a jar and fill it with olive oil. Store the cloves in the refrigerator. The cloves should always be covered with the olive oil.

We use the leftover olive oil in cooking or in salads.

If you want garlic pulp, mash the roasted cloves with a fork and store the pulp in jars with olive oil.