Extra Virgin Olive Oil Roasted Garlic

Extra Virgin Olive Oil Roasted Garlic


  • 2-6 whole heads of garlic
  • COOC certified EVOO
  • 1 sprig fresh rosemary
  • kosher salt
  • freshly ground black pepper


  1. Preheat the oven to 400 degrees.
  2. Cut 1/2″ off the top of each garlic bulb to expose the ends of individual cloves, leaving the bulb whole. Place bulbs, cut end up, in a muffin tin or double layers of foil.
  3. Drizzle bulbs with EVOO, sprinkle with salt and pepper, and lay a the rosemary sprig on top. Cover with foil to loosely enclose.
  4. Roast 35-40 minutes or until garlic feels soft when squeezed. Let cool. Remove garlic cloves by squeezing the bottom of the bulb.

All images and text Odelay Olive Oil (adapted by COOC).

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