Roasted Garlic with Olive Oil

Are you looking for the perfect extra virgin olive oil with a full flavor, yet mild enough to use in all your favorite recipes? 

Have you ever had a ‘virgin olive oil' that tasted off, or that was just too pungent and ruined what you were serving it with?  Or maybe you've had olive oil from the grocery store that had no flavor at all, and it gave you the nasty mouth-feel that cheap olive oils tend to do, because they're cut with less expensive oils. They don't tell us this on the label, though, of course.  (Read more about healthy fats here.)

But then…  Then along comes an olive oil that is so perfectly balanced that you can't stop dipping your finger into it.  It's light, but rich.  It's smooth, without even a hint of that weird mouth-feel, so it just begs to be turned into my homemade mayo.  🙂  It's got a depth of flavor that is a touch fruity somehow, and has no bite, not even a little one.  It reminds me of when you eat a tomato from the grocery store that looks like a tomato, but tastes so blah that you may as well not have eaten it at all; and then you eat one from your friends' farm, who know how to cultivate nutrient-dense soil to nourish a crop loaded with flavor and nutrition — there's no comparison and your taste-buds know the difference.

Find my favorite olive oil here!

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Simple Roasted Garlic with Olive Oil

Author Kelly the Kitchen Kop

Yield 1/4 cup

Ingredients

• 3 or 4 garlic cloves -- chopped
• 4 Tablespoons of olive oil
• Dash sea salt

Instructions

Chop up 3-4 cloves of garlic and sauté over medium heat in olive oil until they're crispy and golden brown.  Add a dash of sea salt and then dip your favorite bread or crackers into it.  Easy as that!  Try this sourdough bread or these sourdough crackers.

Let me know what you think!