Roasted Garlic Oil + Purée

How to make everything taste better.

Garlic oil


1 part Garlic

1 part Vegetable Oil (neutral)


1. Cut off the tops of the whole garlic, making sure that the cloves are exposed. The garlic should be held together by its root. Try to keep the garlic intact as much as possible, as it will help you later on to squeeze the garlic out of its skin.

2. Put the garlic bulbs (and their tops) into a stainless-steel heatproof container and cover with oil. Don’t use too much oil, add just enough to cover the garlic bulbs. Cover the container with a lid and transfer into the oven, bake at 160°C for one hour.

3. After one hour, turn the temperature down to 100°C and keep in the oven for another two hours. Make sure that the garlic is caramelized (light brown) and completely soft. If necessary, keep it in for a bit longer.

4. Once ready, remove from the oven and let it slowly cool down at room temperature for 24 hours. This is an important step, as cooling down rapidly or removing the garlic too early will leave you with less flavour.

5. Strain off the oil and reserve the roasted garlic. Let the roasted garlic drip off of all the excess oil and squeeze out the roasted garlic cloves into a fine-mesh sieve. The garlic cloves should be of brown colour and have a consistency of a thick sticky purée.

6. Pass the garlic purée through a fine mesh sieve to get a nice smooth roasted garlic purée and store the roasted garlic purée in the fridge or freezer.

7. This garlic oil does not have to be stored in the fridge. Store it at room temperature in a dark place.


  • Roasted garlic purée can be incorporated into other dishes in multiple ways, such as flavoured butter, adding it to vegetable purées, spreads, or using it on its own.


  • The garlic skins can be blended with a bit of a liquid after removing their roots and used as a paste, but I have personally found the garlic skins irritating to the digestive system, so I usually discard them.

More notes:

Roasted garlic oil is one of those things that I always keep in my kitchen. It adds another layer of flavour when pan-frying vegetables and is very easy to make.

You can keep this garlic oil at room temperature as the garlic has been roasted and removed from the oil, so botulism can’t develop from the garlic. I like to make this oil in big batches, as it lasts for months if being kept in an airtight container in a dark place.

The best part is that the pungency of the garlic is removed, so you can add garlic flavour to dishes without worrying about the strong garlic aroma. Also, I love dipping fresh sourdough bread in this oil.

I would be lying if I would say that your whole house won't smell like garlic for a day but that is a sacrifice I am willing to make once in a while when I run out of this garlic oil.

This recipe is from my book Surplus: The food waste guide for chefs .

Download the recipe below

Roasted Garlic Oil + Puree
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