Roast garlic relish

Garlic (“skordo” in Greek) is one of the main and very popular ingredients in Greek cuisine. Garlic fits almost everywhere, it goes with nearly all savoury dishes. In some of them two or three cloves are more than enough. For a lighter flavour it is better to peel them. In Thrace (Northeastern Greece) where many dishes are "heavier" than those in other areas whole garlic heads are used in various meat and poultry stews after removing the outer skin and the fronds. This garlic relish is quite versatile since it can be used in salad dressings (about 1 tsp is enough) for a bit of extra flavour, in pasta sauces, in soups to give a bit of a kick, to rub on a chicken for roasting, to various seafoods and even as an addition to any dish with innards! Just a few simple ingredients for such an aromatic and delicious relish!

 

 Recipe of Evi Voutsina,
from "Gastronomos" of "KATHIMERINI" newspaper (2010)

Ingredients (for about 1 cup):
5 whole garlic heads
5 tbsp of olive soil
salt
1 tbsp of plain vinegar (optional - I added it)

Method:
Preheat the oven to 200°C.

Separate the garlic cloves and peel them. Generously brush a large piece of aluminium foil with oil and scatter the cloves over it. Wrap the foil into a packet making sure the garlic is well covered.

Place the packet on a baking dish and bake in the oven for about 45-60 minutes, until soft. Press down the foil with your finger to test.

Transfer the garlic cloves into a bowl and mash with a fork (not into a complete pulp though). Add the oil, salt, pepper and the vinegar (if used) and mix very well.

Transfer the relish into a sterilized jar and put in the fridge where it can be kept fresh for up to 2-3 months.