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Roasted Garlic & Rosemary Oil
Course
Sauce
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Cool
20
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
12
Calories
17
kcal
Author
Sharon Rhodes
Ingredients
2
heads of garlic
1
cup
olive oil
2
tsp
dried rosemary
fresh ground pepper
Instructions
Preheat oven to 300
Cut the garlic heads horizontally in half
Put the garlic cut side down in a small ovenproof dish with a lid and cover with the olive oil
Add rosemary and a turn or two of fresh pepper
Cover with a lid and bake for 45 minutes to 1 hour. The garlic should be soft when pressed with a fork
Remove the garlic from the oil and set aside
Strain the oil into a shallow bowl and let cool, then pour into an airtight jar.
Remove the roasted garlic cloves out of their husks and press it into a smooth paste. Store in an airtight container in the fridge
Nutrition
Calories:
17
kcal
|
Fat:
1
g
|
Vitamin A:
5
IU
|
Vitamin C:
0.2
mg
|
Calcium:
3
mg
|
Iron:
0.1
mg