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Original Message I'll try it
-I love roasted garlic - I leave the cloves whole, drizzle with a good olive oil and roast slowly in oven for a coupla hours - If in abundance I press out the pulp and then bottle with a little more olive oil- heat and seal. Great for garlic bread as well as being on hand in the kitchen to use as required.

That's a great idea. And I'll bet the house smells great while you're roasting the garlic. How long does it last in oil?

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