Thursday, March 6, 2008

How To Make Roasted Garlic Oil in 3 Easy Steps / Comment Préparer L'huile D'ail En 3 Etapes Faciles



You shouldn’t make or even read this recipe if you are a Vampire, a mosquito, a dog or a cat (garlic apparently causes anemia in cats and dogs), Tom Cruise, Steven Spielberg, Silvio Berlusconi, or if you are on your way to a job interview, a meeting or a club.

Side effects may include: dependence, happiness, sudden sense of proud, garlicky smell of your kitchen, your clothes and you; runaway of your family, your friends, your pets; loneliness.

If dependence on Garlic Oil lasts more than four hours, please, don’t sue me!

Roasted Garlic Oil and Roasted Garlic Mash

Recipe: Bon Appétit, April 2003
- 2 large garlic heads, cut horizontally in half
- 2 cups pure olive oil
- 2 sprigs fresh thyme, or 2 teaspoon dried thyme
- 1 teaspoon black peppercorns, toasted

Huile d’Ail Rôti et Puree d’Ail Rôti

In Francais Please: Bon Appétit, Avril 2003
- 2 têtes d’ail
- 500ml d’huile d’olive
- 2 branches de thym, ou 2 c.c de thym séché
- 1 c.c de grains de poivre, grillés

Garlic Cut In Half

- Cut the garlic heads horizontally in half.

- Couper les têtes d’ail en deux horizontalement.

Garlic Oil

- Put the garlic heads cut side down in a small casserole or ovenproof pot and pour the olive oil over them. Add the thyme and pepper. Cover with a lid or foil and bake in a preheated 300 F oven for 45 minutes to 1 hour, until the garlic is soft enough to mash.
Carefully, remove the garlic from the oil and set aside.

- Deposer les têtes d’ail côté coupé en bas sur un plat allant au four et verser dessus l’huile d’olive. Ajouter le thym et le poive noir. Couvrir d’un couvercle ou d’une feuille d’alluminium et faire cuire dans un four préchauffé à 150C pendant 45 minutes à 1 heure, jusqu’à ce que l’ail soit tender pour pouvoir le reduire en purée.
Retirer l’ail tout doucement de l’huile d’olive et mettre de côté.

Strain the garlic oil

- Strain the oil into a bowl and let cool, then pour into an airtight container. The oil will keep in a cool and dark place for at least a month. You can use the garlic oil in just about anything. I love it particularly in my salad dressing, with a touch of honey. Delicious!

- Faire passer l’huile d’olive au chinois et laisser refroidir, puis verser dans un bocal ou une bouteille a fermeture hermétique. L’huile se gardera pendant au moins un mois dans un endroit frais, à l’abri de la lumiere. Vous pouvez utiliser l’huile d’ail dans tous vos plats. Je l’aime particulierement dans mes vinaigrette, avec un peu de miel. Un vrai Délice!

Galic Mash

- To make the garlic mash, squeeze the cloves out of their papery husks into a bowl. Mash the roasted garlic with a fork. Store mash in an airtight container in the refrigerator for up to 1 month. This is a very useful substance to have on hand for your roasted chicken, lamb, vegetables, stews, soups…etc.

- Pour faire la purée d’ail, presser les gousses d’ail de leur enveloppes sur une assiette. Ecraser à l’aide d’une fourchette. Conserver au frigo dans un recipient à fermeture hermétique pendant au moins un mois. Cette purée d’ail est trés pratique, elle relevera vos poulets rôtis, vos legumes, soups, ragouts…etc.


Miechambo said...

C'est me fais souvent un plaisir en faisant cette purée pour accompagner des légumes, une viande ou du poisson. Il faut savoir que l'ail cuit n'a pas du tout le même goût que le cru et qu'en plus il ne donne pas mauvais haleine.

Alfie said...

Mmmm, this sounds like heaven....and definitely addictive. The photos are gorgeous!

Lydia (The Perfect Pantry) said...

Your beautiful photos make me want to dive right into the bowl! What a wonderful idea to cook once and get two products, the oil and the mash. I will make some this weekend.

Anonymous said...

I'm stoling you that versy useful garlic mash and that savoury oil !
I'll remerber to use it confidentially only ;)

Susan from Food Blogga said...

These photos are just gorgeous. And I love that recipe for savory cake. I made my first one last year and have been hooked ever since.

Shayne said...

Oh I just got done shopping and oh I so wish that I had bought more garlic becasue I really want to make this now and serve it with dinner tonight. I have never thought to make garlic oil like this, thank you so much for the direction.

Warda said...

- Michele, tu as entierement raison! Il ne donne absolument pas mauvaise haleine et en plus il devient tout doux. Mon pere l'adore aussi dans la paella. Il demande toujours a ma mere d'ajouter une tete d'ail entiere rien que pour lui.

- Alfie, thank you very much! But it's a good addiction ;)

- Lydia, hahaha! I wanted to dive into it, too. Nose first! I like the 2 in 1 kind of recipes. Hope you'll enjoy it!

- Marion, I must warn you though, the smell of it is so good, that you might have an unexpected visit from all your neighbors :)

- Susan, thanks a lot! I bet yours was delicious. Savory cake are indeed very addictive and great for snack time.

- Shayne, too bad! You can always make it another day. You can even do what I did and use only one garlic head. I will give you a taste of my garlic oil tomorrow. Just to torture you a little bit ;)

Anonymous said...

Your photographs here are just awesome! You make garlic look so sensual, so sexy and delicious!

jd said...

Wow - this is such a fantastic post!

I love garlic AND olive oil, so I'll definitely have to give this a try. In fact, I can't wait to try it with a good loaf of French bread! Yum!

Thanks for the detailed directions & pictures. I'm glad to have found your blog :)

Gattina Cheung said...

your "warning" makes me chuckle :) Your recipe sounds too good, even shall convert vampires loving garlic!

Hillary said...

Mmmm now that I'm a garlic fan, this sounds amazing! (and looks it too).

Unknown said...

YUMMMM, I'll have to try this. It's obvious now that herbs are the next step towards garlic deliciousness. What I tend to do is chop garlic in a food processor, dump them into a pan with lots of olive oil and cook for a long time over a slow flame until the garlic bits are golden brown and crisp.

Then, I can spoon oil and garlic bits on everything: soup, salad, soup, rice, soup, noodles, soup...

Big Boys Oven said...

this is so lovely, I would say fentastic and lovely! Something I would keep this in my head!

Warda said...

- White on Rice couple, Aww!Thanks a lot! if only I could do it when taking picture of my self ;)

- JD,welcome! I am glad you like it. French bread sounds delicious with garlic oil :)

- Gattina, I had Count Dracula over two days ago, and he couldn't get enough of it.

- Hillary, welcome to the garlic fun club! Glad you joined the fun and smell!

- Lorelei76, you forgot to spoon it on...soup ;)

- Bigboysoven, thak you very much! You should really try it: easy and delicious!

Anonymous said...

I have to give this recipe a try. I love roasted garlic and this would be perfect. Love it!!

Anonymous said...

Ta recette est fabuleuse,tout ce que l'on aime.De l'ail,de lhuile d'olive,que demander de plus pour etre heureux et surtout garder la santé!Mais là ou j'hesite,c'est quand tu ajoutes ta petite touche perso de miel!!! çà,je ne l'essayerai pas tout de suite....Je ou plutot nous ne sommes pas aussi téméraires que toi pour ce qui est des mélanges extra.....Biz

Anonymous said...

Je découvre ton blog en même temps que cette recette... les 2 me séduisent et passent illico dans mes favoris ;)

Anonymous said...

What a wonderful post! Who *doesn't* like garlic oil. Thank you for posting the recipe and lovely photos.I can't wait to make this. I can just imagine how nice it will be on some fresh grilled bread.

Cheryl said...

I have always been nervous to try this. This is awesome to have step by step instructions. I will have to try it now.

Warda said...

- Chuck, glad you like it! I can't wait to hear back from you. Hope you will enjoy it!

- Mima, je te rassure tout de suite, tu ne peux a peine gouter la touche de miel dans ma vinagrette. C'est juste pour donner un peu de douceur. En tous cas M l'adore, et si M l'adore...Comme le dit si bien...

- Soho, bienvenue Soho! Je suis contente de savoir que me recettes te plaisent! Ton blog est tro joli! Il me fait grossir rien qu'en le lisant ;)

- Christine, thank you ma cherie! I am glad to add this recipe to your "making my own" list of recipes: mayonnaise, yogurt, vinegar, lemon confits ;) What's next?

- Cheryl, this is very, very easy to make. You really can't mess it up :)

Helene said...

Great recipe Warda! Whenever I make stews or ragouts I leave the garlic cloves in their skin and squeeze them on toast or potatoes when plated. Yum! The olive oil picture is gorgeous!

Nora B. said...

Love roasted garlic! And since it's less potent than raw garlic, I can have more (or that's the excuse I give myself...). Luckily my partner likes it too, so that cancels out any "bad"!!! :-)


Anonymous said...

The same risk applies to roast garlic as fresh garlic.... that if you store it in oil it creates the perfect conditions for the botulism toxin. Is there a different way to store this?

Warda said...

- Helene, thank you! I love to add whole garlic head to my stews and soups as well. But never thought about squeezing them on toast. Sounds delicious!

- Nora, I am glad to hear that my recipe won't be the subject of any kind of quarrel between you and your partner. Phewww! ;)

- Anonymous, I am not sure I understand your question. But you don't store the roasted garlic in the olive oil: You roast the garlic in the olive oil, then you strain it, store the olive oil that has been flavored with the roasted garlic, and then squeeze the roasted garlic out of its shell and refrigerate it. If you have any doubt about the oil, you can always put it in the fridge. But you don't store the garlic in the oil.

SteamyKitchen said...

honey! I am really digging your garlic photos!!!

xo, j

Anonymous said...

This is amazing and I'm totally going to try this!!

I just found your site through slashfood, it!

Thanks for sharing your fun ideas!

Warda said...

- Jaden, Thank you ery much, Sweetie!

- Lydia, welcome and thank you very much for your kindness! I hope you will enjoy the oil.

Anonymous said...

I'm always wondering if a refrigerator is the one that freezes stuff or simply keeps it cool.

If you look that up in German <=> English dictionaries it can have both meanings...

Warda said...

-Hi Balu! Iknow! I have my share with Dictionaries, too. They can be a real pain. The refrigerator is the one that cools stuff. The freezer is the one that freezes. xoxo

Pannifer's said...

Darn! I read the recipe - now I'm totally hooked!

Anonymous said...

Your photos are too gorgeous for words. And it’s a cool wintry night here so I am going to put the oven on and oil some garlic :-)

- Vegeyum (

Post Imperfect said...

Thanks so much for your great instructions: I've used them in my blog (with a few small changes):
Sorry, I don't know how to create a link...

Hampers said...

Thanks - have been looking for a way to make garlic oil for some recipe's Im trying out. Hopefully this will work.

puregarden said...

Another wonderful way to use this is as "garlic butter." Extricate the cloves from their husks right onto crusty Italian bread, and dip in the oil used to cook them. Oh my goodness, if you're not addicted to having this with every Italian meal, I just don't know!!! :)

Vicki said...

When you make the garlic mash, do you include the herbs or strain those out as well?

FB said...

Also superb with a twig of rosemary in place of thyme, decant in 4oz bottles for gifts..........I know almost anyone would love it! little ribbon around scroll of recipe with it..........Merry Christmas.

John said...

Thank you for sharing this. I almost always keep a few cloves in the fridge for adding to rice or potatos.