Roasted Garlic Olive Oil

This delicious dipping oil is perfect with fresh or toasted bread. It makes a great appetizer for dinner parties, date nights, and holidays!

Course Appetizer, Snack

Cuisine Italian

Prep Time 15

Cook Time 45

Total Time 1

Servings 2-tablespoon servings

Calories 241kcal

Preheat oven to 400 degrees F.
Prepare the garlic bulb by trimming a little off the top to expose the tops of the cloves. I like to remove some of the excess papery skin from the cloves at this point, but don't remove too much. You want the cloves to still be covered in skin for the roasting process.
Place the bulb on a square of aluminum foil. Drizzle a little olive oil on top of the trimmed bulb, allowing some to seep through the crevices. Rub the oil over the tops of the cloves with your fingers. Wrap the bulb up in the foil to form a sealed packet.
Place the foil packet on the center rack of the oven, or on a baking sheet on the center rack. Bake for 30 to 40 minutes until the garlic is caramelized and the cloves can be easily mashed. Carefully open the packet, using oven mitts, to check the garlic for doneness. If it needs more time, just wrap it back up and put it back in the oven. If it's finished, keep the packet open to allow the cloves to cool.
Pour the olive oil into a bowl. Stir in the fresh rosemary, salt, pepper, and onion powder (if using). When the garlic is cool enough to touch, squeeze the cloves into the bowl. Use a fork to gently mash some of them.
Serve the oil with bread for dipping. Enjoy!
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This oil should be enjoyed immediately. Leftovers that have been sitting out for a while should be discarded instead of saved, due to food safety concerns.
If you want to make the oil in advance, put it in the refrigerator in an airtight container immediately after preparing and use within 4 days. A better option is to prepare the roasted garlic in advance, keep it in its foil packet or an airtight container in the fridge, and prepare the oil right before serving.