Roasted Garlic-Black Olive Oil

This image courtesy of Joseph DeLeo

This oil is pure Provence, with shiny, dark-brown olives and the irresistible aromas of roasted garlic and olive oil. The robust flavors go beautifully with lamb or fish, and will add Mediterranean notes to your salads as well. If you have previously made a batch of roasted garlic to keep on hand, this couldn’t be easier to make—all it takes is a whirl in the blender. A bit of pepper perks up the oil, but no salt is needed because the olives add salt of their own.


Make-ahead notes:

• Roasted garlic can be refrigerated up to 2 weeks.

• Roasted Garlic—Black Olive Oil can be refrigerated up to 2 days.

Makes1 cup



Total Timeunder 1 hour

Make Ahead RecipeYes

Dietary Considerationdiabetic, egg-free, gluten-free, halal, kosher, lactose-free, low carb, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentfood processor

Taste and Texturegarlicky, savory, umami

Type of DishCondiments, sauces



  1. Combine the olives and garlic in a blender or food processor. With the motor running, slowly add the olive oil, processing until smooth. Season with pepper.


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