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Fine Saffron Olive Oil Recipes

Roasting brings out garlic's sweetness with 'Saffron Olive Oil' by Eden Aromata. You can discover this in James Martin's delightfully simple recipe for a flavourful starter or snack. Roasting garlic in the oven mellows that harsh raw garlic taste into something sweet and heavenly.  Its creamy texture makes it ideal to spread on crackers or melba toast.  It is dead simple to make as a starter and your guest just breaks off some cloves and spread it themselves.  Make sure to dip your bread in the sticky Balsamic sauce that forms in the bottom of the roasting tin!


6-8 whole large heads of garlic
250 ml olive oil
4 tablespoon of Advanced Home Grade 'Saffron Olive Oil'
3-4 sprigs of thyme
flakes sea salt
2-3 loaves of assorted bread
To serve (optional):

Extra virgin olive oil
flakes sea salt


1. Preheat the oven to 190°C/gas 5.

2. Slice the garlic heads in half across and place on a baking tray. Drizzle over the olive oil topped by two tablespoon of 'Saffron Olive oil' Brushed over. Strip the leaves from the thyme sprigs and sprinkle over the garlic together with some crushed sea salt flakes.

3. Roast the garlic in the oven for 15-20 minutes until the garlic flesh feels soft when pierced with the tip of a knife.  You will get a lovely saffron yellow glaze over the garlic

4. Meanwhile, slice the loaves of bread. Char-grill or grill the bread until golden brown or serve the bread plain. As soon as you bring it out of the oven, brush the other two tablespoons of the 'Saffron Olive Oil' then place it back in the oven for extra 2-3 minutes. This extra time allows the aroma of saffron to come out.

5. Serve the roast garlic warm from the oven with the freshly grilled toast or plain bread and allow your guests to scoop out the soft garlic flesh to spread on the toast. You can also serve bowls of extra-virgin olive oil and pots of sea salt to sprinkle over the garlic-spread bread or toast.

About James Martin:

James Martin is a television sweetheart with a host of TV series to his name. At the tender age of just five James made his debut in the kitchen. His father ran the catering at Castle Howard and by the age of 12, the young Yorkshire lad had already cooked for the Queen Mother.

At 16 he went to Scarborough Technical College to learn his trade and it was here he shone, as Student of the Year for three years running. 

Anthony Worrall Thompson spotted him during this time and brought him to London to work in the kitchens of celebrated restaurants 190 Queensgate and dell'Ugo. He then headed to France, where he spent some time working in traditional chateaux. On his return to England, he worked at luxury hotel Chewton Glen in Hampshire for 2 years.  Read more here:

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