Roasted garlic with EVOO

This recipe is extra simple and extra delicious. Slow roasting whole garlic heads brings out a nutty sweetness in the garlic and turns the cloves creamy and spreadable.

A robust olive oil is a must, otherwise you will loose the lovely marriage of flavours as the character of olive oils with modest phenol content will dissipate under such heat.

The ways in which you can use this delectable garlic are endless. Use in dressings, sauces, and marinades. It is also lovely smeared on a slice of toasted baguette with a drizzle of olive oil and a pinch of sea salt. Use in homemade aioli, on roasted or grilled meats, vegetables, pasts and potatoes!

You will need:

1-3 whole heads of garlic, with the stem end sliced off. (Do not slice the root end or the bulb may fall apart)

1/3 cup Fresh, Robust intensity Extra Virgin Olive Oil

Preheat the oven to 400. In a pie tin, cake pan, or other shallow oven proof baking vessel, place the garlic heads cut side up. Drizzle each head generously with approximately two teaspoons of extra virgin olive oil.
Seal the pan tight with aluminum foil and bake for 35-40 minutes, until the garlic is fragrant, soft, and golden brown.