When you’re selecting your garlic, try to find cloves that are as large and thick as possible.
You can reduce the oil to ⅛ inch if you prefer. However, keep in mind that by caramelizing the garlic in it, you’ll infuse the oil with the flavor so you can use it for pasta, salad dressings, and other dishes.
If the garlic looks like it’s turning brown, turn the heat down to low.
The garlic will keep for up to two weeks in the refrigerator. If you’re separating the oil and garlic but want to save the oil for future use, pour it in a glass jar and store in the refrigerator.
Keep an eye on the oven so you know when it’s fully preheated. Many models will beep or flash an indicator light to let you know that it’s reached the desired temperature.
When you’re peeling and trimming the garlic head, make sure that all the cloves remain connected to one another. You don’t want them to come loose.
When you’re pouring the oil over the garlic, make sure that it sinks down into and between the individual cloves.
The exact roasting time necessary to caramelize the garlic will depend on its size, age, and variety. When you check on the garlic, be sure to use an oven mitt or pot holder because the foil will be very hot.
The garlic will last up to two weeks in the refrigerator. If you freeze it, it can last up to three months.
You can omit the salt if you’re trying to limit sodium in your diet.
If you aren’t a fan of thyme, you can substitute rosemary or omit the herbs entirely.
