Roasted Elephant Garlic

Elephant Garlic is a delicious, mild, and sweet relative of garlic and onions, and is superb roasted.


* 1  Elephant Garlic
* 1 t LunaOlivo Arbequina Olive Oil


Preheat oven to 400 degrees.
Peel the outer layers of papery skin from a full fist (cluster) of elephant garlic, leaving a small amount of skin behind. Cut the very tops off the cloves with a sharp knife – only about 1/4 of an inch, just enough to expose the individual cloves inside the skin.


Wrap in aluminum foil, and drizzle some olive oil in with the garlic before closing the foil completely.
Bake for 30-45 minutes, or until garlic feels soft when pressed.
Allow to cool slightly, and carefully squeeze garlic out of the skins, or gently slice open the sides and remove with a fork.


Roasted Elephant Garlic is delicious eaten as is, or mashed into a paste and spread over warm french bread. It is also delicious mixed with mashed or baked potatos, or on bagels with sour cream.
Seriously, I’m eating this right now…fresh roasted from the garlic I picked up at the festival. It’s mild and creamy, like a cross between sweet garlic and a soft mashed potatoes. Yum!