This recipe is so easy you literally will not believe me until you try it yourself. My next-door neighbor in Charleston used to make this and the only thing better than being in her kitchen while she was making it was when she would show up on my doorstep with an entire bottle just for me. My kids call her Nana, so I do too, and she is one of my very favorite people in the entire world. She was always showing up with platefuls of yummy food… *SIGH*
1 ginormous bottle of extra-virgin olive oil (I don’t really care what brand but I always get a 2 liter bottle.)
2-3 WHOLE HEADS OF GARLIC not cloves, the whole entire head, got it?
Dump the olive oil in a deep roasting pan and preheat your oven to 250 degrees, pull some of the outer layers off of the garlic, then cut the entire head in half. Don’t peel each clove, don’t worry about all the crap floating in the oil. Just cut the whole thing in half and toss it in the oil. Put the pan in the oven for 1-2 hours. If your oven starts smoking, it’s too hot. Leave it in the oven until the cloves of garlic are golden brown and sizzling in the olive oil, then very, VERY carefully take the pan out of the oven and let it all cool.
Use a strainer to pour all of the olive oil back into the bottle. I use this for EVERYTHING. I feel about garlic the way Paula Deen and The Pioneer Woman feel about butter. (I also feel the way they feel about butter, but that’s not my point.)
The oven-roasted garlicky goodness adds a little kick to anything you are cooking, chicken, veggies, and if you would like a little plate of heaven, cook some hashbrowns in this stuff. Add a little salt and pepper and dip some bread in it.
I’m not sure of it’s shelf life because we always use it all before it goes bad.