This is our method of “roasting garlic.” We don’t want to roast a whole head in the oven as they are roasted traditionally because we want to remove the sprout. So we really poach the garlic in oil and enjoy the creamy spreadable texture that comes with oven roasted garlic. We use the oil that the garlic is poached in for salad dressings.

Food safety note: Chill and store the garlic oil after poaching in the refrigerator for later use. Garlic smothered in oil is only safe if hot or cold, unless, of course, it is mixed with an acid ingredient such as vinegar or lemon juice. Don’t leave it out on the counter at room temp unless it has the acid in it too.


  • 2 heads garlic, cleaned, quartered, sprout removed

  • 1/4 cup EVOO
  • 1/2 teaspoon salt


Combine ingredients in small saucepan over low heat. Cook until tender, approximately 20 minutes. Garlic will be lightly brown and soft.

Serve with rib roast steak or as condiment with bread.

FOOD SAFETY NOTE:  Always refrigerate leftover garlic oil until needed. Never store homemade garlic oil at room temperature.


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