The Hayaa Oasis

INSTRUCTIONS

Peel all the garlic and cut off the ends or any undesirable parts. Add them to a ceramic baking dish with a lid and pour over olive oil until it covers all the garlic.

To make sure it does not burn, cover with a foil before closing with the lid. Bake it low and slow at 160 degrees or 165 degrees for about an hour or so, or until it softens. At this temperature, the garlic not only softens but caramelises as it cooks.

For a more spreadable garlic confit, you can bake yours like I did at around 130 degrees for about Check every hour to make sure it is not burning. I baked mine for three to four hours at 135 degrees. You can choose to add a fresh sprig of thyme or rosemary and even a peel of lemon to make it more vibrant.

When ready, let it cool before separating the garlic from the oil. Mash them and keep in an airtight jar. I once kept mine for almost a month in the fridge. Store the infused garlic oil you have separated in a bottle ready for use and you can use it for absolutely anything you want.

My favorite way of serving your homemade roasted garlic? Spread a thin layer over some fresh baguettes and top with gorgeous mozzarella. Baked those in the oven as a side with the top heat grill. Warning: make plenty because those fresh sides coming out of the oven disappear in seconds!