Roasted Garlic Conserve
3 large plump heads garlic
4 T. OLIVE MILL olive oil
3 anchovy fillets in oil, drained
1 ½ t. salt
1 T. 18 year Traditional Olive Mill
MILL vinegar
1 ½ t. chopped rosemary
¼ t. fresh black pepper
Preheat oven to 325F. Cut each
garlic head in half horizontally,
keeping the cloves intact in their
cluster. Do not remove the husk
surrounding each head. Place the
halves side by side on a large piece
of aluminum foil and drizzle with
1 T. of the oil. Bake until the garlic
is tender. Squeeze the cooked garlic
out of the hulls into a small bowl.
Discard the hulls and husk.
On a work surface, sprinkle the
anchovies with the salt. Chop and
smear the anchovies to form a paste
and scrape into the bowl with the
garlic. Mix in the vinegar, rosemary
and pepper. Gradually stir in the
remaining 3 T. of oil.
