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Roasted Garlic

Pure Olive Oil
Fresh Rosemary

Peel a whole bunch of garlic. Cover in olive oil and sprinkle with chopped rosemary, then bake in a very slow oven until soft and caramelised. Keep in a jar for use in cooking, salad dressings, or even just toss through freshly cooked pasta for a quick meal.

Note: Traditionally, whole unpeeled heads of garlic are roasted this way. That looks great, but find it a bit inconvenient and messy to use, trying to squeeze the sweet roasted cloves out of the heads. Oil gets everywhere! Being able to pull a few cloves ready-to-use out of the jar is much easier.

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