Olive oil poached garlic with pomegranate and goat’s milk pecorino

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  • Easy
  • Springfi eld Life From Stone Sauvignon Blanc 2006


  • garlic, unpeeled
  • olive oil
  • goat’s-milk pecorino
  • crusty bread, warm
  • pomegranate seeds, sprinkle

Cooking Instructions

In a small saucepan, cover unpeeled elephant garlic with olive oil until just covered. Simmer over a low heat until the garlic is soft. Cool.
Serve a smear of soft garlic paste with shaved goat’s-milk pecorino on warm crusty bread and sprinkle with pomegranate seeds.
Cook’s tips: The remaining garlic can be stored in the olive oil in a sealed, sterilised container. The infused garlic olive oil can be used for cooking or in salad dressings.

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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