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“From Michael Psilakis and seen on Good Morning America. This keeps in the refrigerator for about 3 weeks. The garlic can be pureed or used whole in recipes. Save the oil (it will be flavored) to make vinaigrette or to drizzle over finished dishes.”
1hr 10mins
5 cups

Ingredients Nutrition


  1. Halve any garlic cloves that are very large and place all the peeled garlic in a heavy covered pan.
  2. Add bay leaves, thyme, a tablespoon of kosher salt, and 15 or 20 whole black peppercorns; cover with oil.
  3. Place cover on pan and braise, in the oven, on 300 degrees F until garlic is tender and golden, about 1 hour or 1 1/4 hours.
  4. Cool to room temperature.
  5. Transfer garlic and oil to a sterilized jar and press plastic wrap over the top.
  6. Place another piece of plastic wrap over the rim of the jar and screw on cover.
  7. Store up to three weeks in the refrigerator being sure to not contaminate.
  8. Always use a clean fork or spoon to retrieve garlic or oil from jar and replace plastic wraps.

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