Cut the stem end off of the top of the garlic bulb, exposing the individual cloves.
Dip the entire bulb of garlic in the oil and place in your air fryer basket or tray/trivet or rack.
Set the temperature to 325°F/160°C and the time will be between 25-30 minutes. Smaller bulbs may take less time, so check on them after 15. The roasted garlic is done when the tops are golden brown and there is some give when squeezed on the sides.
Allow the bulbs to cool and then use in your favorite recipes or see the notes for longer storage.
Nutritional information is for all 4 bulbs, but only 2 teaspoons of olive oil because you will not use all of the olive oil in the recipe.
Garlic stored in oil it MUST BE refrigerated for food safety reasons
Ziplock Bag or Airtight Container
Once your garlic has cooled down, it's time to decide on a storage method. Many times I will simply put the whole head of garlic in a ziplock bag and throw it in the fridge. This is a quick and easy method for storing the garlic for up to 1 week in the fridge. I do find that the garlic does start to dry up a little bit after about 1 week even if it is in an airtight container. You can also remove each clove from the bulb and put the cloves in an airtight container for up to a week.
In Olive Oil
Another way to store roasted garlic that you plan to use within 2 weeks, is to submerge it in olive oil. I squeeze the roasted cloves out and place them in a small jar (a 4-8 ounce canning jar works great), then cover the roasted garlic cloves with extra virgin olive oil. If you don't use all of the garlic within 2 weeks, you can pop the jar into the freezer for longer storage.
Ice Cube Trays in Oil
You can put the individual garlic cloves into an ice cube tray and cover with olive oil or avocado oil. Once they are frozen, pop the cubes out into a bag. When you want to use the garlic, simply thaw and remove from the olive oil or if the recipe calls for olive oil, just throw the cube in the pan to thaw.
You can also freeze the whole garlic cloves on a parchment lined tray and once frozen, put them into a freezer bag. Then, simply grab as many cloves as you need for the recipe.
Freezing Garlic Paste
One of my favorite ways to freeze roasted garlic is to make a paste and this can be done in several ways. If you only want the garlic flavor and no added fat, then remove the individual cloves from the bulb and put them on your cutting board. Sprinkle with a tiny bit of sea salt or kosher salt and use the back of a spoon or a butter knife to press the roasted garlic into a paste. The salt helps to create the paste, but it can be done without it. Then measure out either teaspoons or Tablespoons, whichever you prefer, and place them on a parchment lined tray. Freeze until frozen solid and then place them in a freezer bag. Anytime you want roasted garlic for a recipe, take as little or as much as you need and return the bag to the freezer.