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Roasted Garlic Purée

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“Woodall's Camp Cooking recipe by Jimmy Bannos. This must be kept in the fridge, but not for longer than a week or so, unless it has been pasteurized. Garlic-infused oil is a good medium for bacteria growth and it's not a good idea to take chances with it. A smaller batch, made as needed, would be a good idea.”
1hr 5mins
1 cup

Ingredients Nutrition


  1. Place garlic cloves in an ovenproof container and pour in the olive oil, making sure all cloves are covered. Cover with aluminum foil and roast in a preheated 300-degree oven until light brown, about 1 hour.
  2. Strain the garlic and puree in a blender, adding a little of the strained oil if necessary to form a smooth paste.
  3. Transfer to a container and pour in enough oil to cover. Use as needed, storing the remainder in an airtight container in a refrigerator. Refrigerate and store the garlic-infused oil in a separate container.

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