I love roasted garlic. Sweeter, smooth, spreadable easier-going version of garlic. The acme of savory garlic flavor without bite. Set garlic on foil square, drench in oil, wrap foil into a present and bake. That's what I did for years until I finally realized that I could be making a second product at the same time. Garlic perfumed oil isn't just a by product of roasted garlic, its an equal garlic treat to dab on vegetables, use to dunk bread, blend into sauces, dips, sprinkle on fried food, pizzas, salads and everywhere else you use plain oil.
Roasted Garlic and Oil
3 cups vegetable oil
2 heads of garlic
a few fresh herbs (rosemary, thyme, mint, sage etc)
red pepper flakes
Preheat oven to 250 degrees. Remove the excess loose papery skin around the garlic. Its fine to leave most of the skin, but you don't want the excess floating around in the oil you plan to eat. Cut the top of the garlic heads, and place in a oven-proof pot with oil and seasonings. Cover and cook for 45-60 minutes. Flip garlic heads half way. Remove from oven and allow to cool completely. Squeeze roasted garlic out of the heads and use on any and everything. Pour oil into a glass jar with a lid or carafe. Should be good for 1-2 weeks.