Baked Garlic with Olive Oil

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Garlic, raw and cooked, is one of the most important ingredients in Cretan cooking. Eating cloves of raw garlic with a meal is very common in Crete. Certain foods, such as stuffed grape-leaves or aubergine flowers require the accompaniment of raw garlic.
By baking the garlic it softens and becomes more mild. It can be used as a spread on bread or directly on food.
A head of baked garlic in the middle of the table, or better yet on each plate, becomes an immediate attraction with an unforgettable taste.

  • Head(s) of garlic
  • KOTINOS Extra Virgin Olive oil
  • Preparation:
    With a sharp knife cut about 1/4 in from the top of the head. Clean the bottom from the roots so that each head can lay flat on a baking sheet. Brush, or pour, olive oil at the top of each head. Bake in a 350 degree F or 175 degree C oven for 30 minutes. You may also cook the garlic on the grill.

    Once cooled each clove can be separated from the head and the garlic can be extracted as a paste by simply squeezing the clove. Spread it on bread and enjoy.


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