This is sort of a follow-up to my recent whipped feta post.
Time is flying — I blinked and two weeks went by. Before I know it I’ll be doing all the little domestic things I never thought I would, but for now I’m happily distracted by simple kitchen projects.
Making flavored oil is one of those tiny pleasures — easy, almost meditative, and it elevates everyday dishes. There’s something satisfying about transforming a few simple ingredients into an oil that tastes layered and special. It feels like a small culinary victory, even if it’s a technique many people already know.
I’ve been using this roasted garlic oil on everything. One standout is a simple salad I posted recently — it actually made me want to eat more salads. I’ve had three salads this week, and while that might be my limit before I tire of them, I’m enjoying the moment. This oil also makes a lovely dip when mixed with extra dried herbs and seasonings, perfect for bread as an appetizer or a light meal.
I also drizzled it over whipped feta on a thick, grainy slice of toast — absolute perfection. The oil adds a depth of flavor that makes a humble bite feel indulgent. It’s tempting to find other uses for it everywhere.
This method also gives you roasted garlic as a bonus — a two-for-one result I love. I keep a jar of the oil in the fridge and spoon the soft roasted cloves into recipes or spread them on bread. It’s an excellent problem to have, and I wouldn’t mind solving it every week.
Homemade Roasted Garlic Oil
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Ingredients
- 4 cups olive oil
- 8 heads of garlic, tops sliced off
- 4 fresh thyme sprigs
Instructions
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Preheat the oven to 300°F (150°C).
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Place the garlic heads cut-side down in a baking dish and cover with olive oil. Add the thyme sprigs to the oil. Cover the dish with foil and set it on a baking sheet. Roast for 45 minutes. Use tongs to remove the garlic and drain briefly on paper towels. Strain the oil through a fine-mesh strainer into a sealable container or jar. Stored properly, the oil should keep for about a month.
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Once the garlic has cooled, squeeze the cloves from each head. Leave them whole or mash with a fork and use as desired.
Notes
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P.S. This also makes your kitchen smell incredible — like garlic-scented potpourri.