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Aug 30, 2009 04:51 PM

Roasted garlic - leftover roasting oil - usable?

I roasted a couple of heads of garlic today and I saved the leftover olive oil it roasted in. Could I use that in a saute pan to fry some steak or whatever? There is salt and pepper in it too.

I roasted in 400 degrees for 1/2 hour, then dropped it to 300.

thanks :)

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  1. crazy funny--about 5 minutes ago i wondered aloud to the silver fox what would happen if we roasted garlic in duck fat or bacon fat--the idea being to use the fat again.

    2 Replies
    1. re: silverhawk

      There are little brown bits of garlic fibers so I'm thinking a strainer is definitely in order. Yours sounds so much better!! LOL

    2. I just finished a bottle of garlic-flavoured oil purchased from the grocery store and found it very handy.

      You could definitely use it on pasta (just add basil, tomatoes, parmesan, for example), as a bread dip, or for garlic bread. In mashed potatoes. In hummus. Brushed on pitas and broiled. Lots of options.

      1. well I did strain it and poured it into a very hot fry pan for my steak. I don't recommend doing that. It splattered, but then it calmed down. Delicious though!!

        Probably better for lower heats, I think.

        Thanks :)

        1. No problem provided the oil doesn't have burnt garlic flavour. As other have said - sieve it. I do this all the time. There are some that worry that the garlic proteins allow the growth of botulinus whateveritis, so if you intend to keep the oil then refrigerate it.


            I'd be a bit nervous about botulism, so I'd keep it in the fridge and use it up fast.

            1 Reply
            1. re: C. Hamster

              I AM NOT AN EXPERT, but I have read that botulism cannot compete against other (good, bad, or indifferent) microbes, unless the food is subject to heat that kills them off. The botulism spores can take boiling for a while, which is why non-acidic or salty foods are pressure canned to 230 and more for a period of time.
              If this is true, garlic in oil should not pose a botulism threat. If it did, I'm not at all sure that refrigeration would do much.