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olive oil

Garlic Goodness with EVOO

There's nothing like the smell of garlic poaching in extra virgin olive oil. Use it on toast, in stews and soups and in your dips and spreads.

Course Side Dish
Cuisine California Greek
Author Mary Papoulias-Platis


  • 9 or more garlic bulbs
  • 8 whole black peppercorns
  • 4 sprigs Greek basil or rosemary, thyme
  • peel of one fresh lemon
  • 2-4 cups extra virgin olive oil


  1. Preheat the oven to 350 degrees.

  2. In an oven-proof pan place the garlic bulbs root side up. Add the peppercorns, herbs of your choice, lemon peel and olive oil. 

  3. If you choose to use the olive oil afterwards, I would cover the bulbs completely with olive oil. To use less olive oil fill half way up the pan. It is not necessary to cover the bulbs, turn them half way during the cooking time.

  4. Place in oven uncovered and poach for 15-20 minutes. According to your oven's temperature, adjust the temperature if oil is bubbling. Lower to a simmer. Don't leave unattended.

  5. Test a bulb, by inserting a knife in the center to check for doneness. The clove should be soft. Carefully, remove pan from oven and let completely.

  6. Remove the bulbs with a large spoon or tongs and strain the oil into a sterilized jar and save for dressings, topping pizza, toasted appetizers or simply for dipping.

  7. Squeeze each bulb, releasing the toasted cloves and place in a covered container in the refrigerator. Enjoy on your salads, roasted vegetables, pastas, pizzas and bread.