roasted garlic, rosemary oil

How To Make roasted garlic, rosemary oil

• 1

  CUT VERY TOPS FOF GARLIC AND PLACE IN TIN FOIL. DRIZZLE WITH OLIVE OIL, SALT AND PEPPER. SEAL AND ROAST AT 350 FOR ONE HOUR. SET ASIDE TO COOL. PULL ROSEMARY LEAVES FRIM SPRIGS AND CHOP FINELY.
• 2

  HEAT 1 CUP OF OLIVE OIL IN PAN UNTIL JUST WARM. ADD IN CHOPPED ROSEMARY AND LET WARM THROUGH TO RELEASE THE OILS AND FLAVOR FROM THE ROSEMARY. SQUEEZE IN ALL OF THE GARLIC FROM THE ROASTED CLOVES.
• 3

  ADD COARSE SALT AND COARSLY CRACKED BLACK PEPPER TO TASTE. COVER TIGHTLY AND KEEP IN FRIDGE. BRING TO ROOM TEMP AND STIR WELL BEFORE USING.
• 4

  I USE A PASTRY BRUSH AND CONTINUOUSLY BASTE MEATS WITH THIS WHILE BROILING OR GRILLING. I POUR THIS RIGHT OVER ANY ROAST BEFORE ROASTING. THIS IS EXCELLENT DRIZZLED OVER GRILLED OR ROASTED VEGETABLES WHEN JUST OUT OF THE OVEN.
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