Marshalls Abroad

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Roasted Garlic & Herb Infused Olive Oil + a Simple Cheese Board

Usually on the weekends, we’re relaxed and happier spending time together instead of making a full dinner or lunch, and crave something quick, easy and satisfying. I absolutely love to cook and create new recipes but I think we all have days when we just need a break! Sometimes it’s takeout for us, but more often than not, we turn to some beautiful basics: olive oil, cheese and bread.

Our favorite cheese board is one with gouda and/or brie/sharp cheddar, focaccia or a crusty bread, fruit, a meat like salame and wine. Oh, and chocolate, too!  It’s one of our favorite meals and essentially what we lived off of when we were traveling around Europe as newlyweds.

This roasted garlic and herb infused olive oil is amazing year-round, but I think the warm olive oil and warm bread is especially wonderful when it’s cold outside.

Once the garlic is roasted, it slides out easily from it’s paper. You can leave it chunky like this, but I like to mash it up and really get the flavors to marry with the olive oil. It’s great with bread but for my gluten-free friends, it’s also yummy over roasted vegetables, or chicken, or used in a vinaigrette.

Happy Fall, happy Tuesday and happy simple cheeseboard dinner!

Roasted Garlic & Herb Infused Olive Oil

1 head of garlic
extra virgin olive oil
fine sea salt
2-3 sprigs of fresh oregano, or about 1-2 tsp dried

Preheat the oven to 400 degrees F.

Cut off the top of the head of garlic, exposing it, and peel off the outer paper layers. Don’t worry about leaving the rest – they will easily come off once roasted. Place the garlic in the center of a large piece of foil. Cover it with a couple of good glugs of olive oil. Add the oregano and a good pinch of salt.

Wrap up the foil securely and roast for about 40 minutes. Pour the infused oil into a bowl or a dipping plate, remove the paper around the garlic and mash the garlic into the oil. Taste; add more salt as needed and more extra virgin olive oil if desired. Serve with bread and cheese, or use over roasted vegetables or meat. I hope you enjoy it!


Comments

  1. Emily grapes says

    I absolutely love roasted garlic! I roasted an entire head once, and ate it ALL! The next day, I went to a chiropractor appointment, and the moment he walked into the room, the first thing he said was, "did you have garlic for lunch?? YOU REEK!" I was shocked…and embarrassed, but had NO idea garlic was seeping out of my pores. haha Long story to say, this looks right up my alley. πŸ˜‰

  6. Legally Lovely says

    This looks delicious!! I am all about the cheese board diet, and if there's garlic involved, I am DEFINITELY on board. Although, once, in a moment of garlic insanity, I roasted and ate a whole head and was so, so incredibly sick. ahahaha. It was delicious at the time though! The olive oil/bread combo sounds like an easier route to take though. πŸ™‚

  9. doucelumiere says

    I just found your blog and I'm really glad I did. It's so beautifully put together! Also, I love roasted garlic, but have never tried infusing olive oil with it. I'll have to give it a go πŸ™‚
    ~ Ailish

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