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Garlic Preserved in Olive Oil
- Difficulty
Easy
Published 1991
Whole heads of the new season’s garlic are highly delicious preserved in an aromatic olive oil for winter use.
Ingredients
4-6 heads 600 ml 1 pint
Method
Remove the outer papery layers from the garlic until the separate cloves are uncovered, but leave them intact. Brush a sheet of baking parchment or foil with olive oil and place in a roasting tin. Arrange the garlic on top, then wrap the paper or foil securely around to enclose it.
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