Whole garlic cloves are slowly cooked over low heat until sweetened in this Aegean olive oil meze for winter. This simple but striking recipe mellows garlic’s sharp flavor.
Heat the olive oil in a pot. Add the peeled, whole garlic cloves and turn them over gently over low heat until lightly colored.
Add the granulated sugar, salt, and water. Cover and cook over very low heat until the garlic is tender and sweet.
Add the lemon juice just before removing the pot from the heat and cook for a few more minutes.
Let the garlic cool before serving. Transfer any leftovers, with the oil, to a jar and refrigerate; do not leave them at room temperature.
Important: Slowly cooking the garlic over low heat mellows its sharpness and brings out its sweetness; higher heat may make it bitter. Safety: Garlic stored in oil carries a botulism risk at room temperature. Refrigerate the jar and use within 3 weeks; freeze it for longer storage. Allergen: contains no common allergens.
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