Recipe - Roasted Garlic Olive Oil

One half ga (2 liters) high quality
extra virgin olive oil
4 Whole heads of garlic

Slice the tops off the heads of garlic, drizzle with a little olive oil,
and wrap tightly in aluminum foil. Bake in 350øF oven for 45 minutes to 1
hour. Remove from oven and let cool. When cool, squeeze the garlic out of
the 'paper' shells. Add this to the olive oil in a large saucepan (you can
also add the 'paper'). Heat the olive oil (not very hot, but more than
warm) to extract the flavor from the garlic. Let cool. Letting it steep for
a couple of days will intensify the flavor. Strain through several layers
of cheesecloth or through a tightly woven dish towel. Using a funnel return
the oil to the bottle it was bought in, or put into a decorative bottle and
keep next to the stove.

NOTES : Tip: save the garlic after you have strained the oil. It is lovely
in sauces, soups, or just spread on toast.

Recipe by: From the WWW Recipe Site

Posted to MCRecipe Digest by Pepper pak@datasync.com on May 16, 1998