Wednesday, February 9, 2011

Olive oil with garlic & crushed red peppers

You have to make this. I really mean it. Its amazing and the hardest part is waiting for it to cool down. In my apt garlic & olive oil go fast individually. I can't imagine this being any different.  I made A LOT OF THIS. About 2 1/2 cups worth. However this can be cut in half easily. As far as spiciness goes, its mild.

Olive oil with garlic & crushed red peppers

10 heads of garlic
1 tsp salt
1 tbs crushed red peppers
olive oil (enough to cover garlic)

Oven: 350 degrees

Peel garlic. Use the flat end of knife and crush garlic & remove the skin. I used a bench scraper since it has more of a surface. Place in an over safe pan. Glass or ceramic would be best. Put enough olive oil to cover garlic, add salt. Bake for 55-55 min until the garlic cloves start to brown slightly. Add pepper flakes & put back in the over for 15 min. Take out and mash garlic cloves with potato masher. You can wait until it cools off a bit more before mashing. Let cool & refrigerate. 

Will last several months if garlic cloves remain covered by oil.

To complete the experience I also made a rosemary bread for dipping. Of course you can just buy bread but that's not what we are here for.

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