Hands-on Time
30 Mins
Total Time
2 Hours
Yield
Makes 8 oz.

How to Make It

Step 1

Preheat the oven to 300°. Wash the head of garlic, and cut the top off horizontally. Season the exposed edges with salt and pepper, and place facedown in a deep baking dish.

Step 2

Add the olive oil, peppercorns, and fresh thyme to the baking dish; cover with aluminum foil, and roast for 1 hour.

Step 3

Remove from the oven, and let cool for 30 minutes, covered.

Step 4

Uncover and remove the garlic, placing on a towel to drain. Then strain the oil through cheesecloth, and add to an 8-oz. Mason jar, adding 1 sprig of thyme.

Step 5

Squeeze the cloves of garlic from the head, and add them to the Mason jar. The infusion and roasted garlic cloves will keep in the refrigerator for up to 1 month.

Step 6

Authors' note: Don't let the roasted garlic cloves in the above infusion go to waste. You can use them in addition to the infused oil, and they come with a caramelized, umami-packed richness you won't want to miss.

Infuse, by Eric Prum and Josh Williams

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