Making homemade garlic infused oil

Olive oil alone is a pricey item.  Purchasing flavored oils is a very expensive indulgence.   In this house, garlic and oil are essentials!  So we make our own!  The great thing about this recipe is the roasted garlic can be used in place of raw garlic and you will get the flavor of garlic, but with a mellower undertone.  One should also remember to take care when making homemade oils.  If you do not cook them to the correct temperature, the oil can go rancid very quickly and make the consumer very, very ill.  Let's get cooking!  For the garlic oil you will need:
1 large head of garlic (want a stronger garlic oil?  use 2 large heads of garlic)
2 cups pure olive oil
2 sprigs of fresh thyme, or 2 teaspoons of dried thyme
2 sprigs of fresh rosemary, or 2 teaspoons of dried rosemary
1 teaspoon black peppercorns, toasted.

1.)  Heat the oven to 350 degrees.  Cut the garlic head in half horizontally.
2.)  Put the garlic cut side down in a small casserole dish.  Add the thyme, rosemary and pepper.  Pour the olive oil over the garlic and herbs.  Cover with foil or the lid.  Put in the oven for 45 minutes to an hour.  By now your entire household is wondering what's for dinner with the delicious smell coming from the kitchen.

Please take care when removing the casserole from the oven, this is hot oil!





3.  After the oil has cooled, strain the oil through a small mesh colander.  Pour the oil into an airtight container.  Because the oil has been cooked at a good temperature, you do not need to refrigerate the oil and if kept in a cool dark place will keep for a month.  Personally, I still refrigerate the oil.



What you have left in that colander is roasted garlic that can be used in cooking.  Remove the cloves from the papery husks and store in an airtight container in the refrigerator.  This could last for a month, but it won't because you will be using it on your roasted chicken, sauces, soups, stew, etc.