Garlic Olive Oil Plate With Capers

1. Preheat the oven to 300°F Cut the garlic through the equator so that the tips of the cloves are exposed, discard top bits. Pour the olive oil into a small roasting dish. Add the salt, pepper, thyme and capers to the oil. Nestle the garlic cut-side down in the dish and cover tightly with foil.

2. Roast the garlic for 45-50 minutes, until the bottoms are well browned and the garlic is soft. Set aside to cool for at least 20 minutes (important! the oil is hot!).

3. To serve: add the olives, if using, and turn the garlic cut side up. Dip your bread in the oil, and scoop out garlic cloves and spread on bread with capers, munch on olives, and enjoy.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	324.074 g
Protein	0.203 g
Carbohydrates	0.4205 g
Energy	2866.138 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.4813 g
Water	7.2111 g
Calcium, Ca	6.68 mg
Fiber, total dietary	0.2752 g
Fatty acids, total saturated 22:0	0.418 g
Carotene, beta	7.138 g
Niacin	0.0561 mg
Vitamin A, RAE	0.602 g
Riboflavin	0.012 mg
Tocopherol, beta	0.3564 mg
Fatty acids, total saturated 20:1	1.0077 g
Sodium, Na	208.408 mg
Fatty acids, total saturated 16:1 undifferentiated	4.0665 g
Total lipid (fat)	324.074 g
Manganese, Mn	0.0067 mg
Fatty acids, total saturated 16:0	36.5942 g
Choline, total	1.531 mg
Sugars, total	0.0353 g
Fatty acids, total saturated 18:0	6.3308 g
Fatty acids, total saturated 20:4 undifferentiated	0.0002 g
Vitamin B-6	0.002 mg
Selenium, Se	0.1032 g
Ash	0.6914 g
Fatty acids, total saturated 18:1 undifferentiated	230.9165 g
Pantothenic acid	0.0023 mg
Copper, Cu	0.0322 mg
Betaine	0.324 mg
Thiamin	0.0015 mg
Iron, Fe	1.958 mg
Carbohydrate, by difference	0.4205 g
Phosphorus, P	0.86 mg
Folate, total	1.978 g
Tocopherol, gamma	2.6892 mg
Fatty acids, total saturated 18:2 undifferentiated	31.6384 g
Fatty acids, total saturated 14:0	0.0001 g
Zinc, Zn	0.0275 mg
Fatty acids, total polyunsaturated	34.1206 g
Fatty acids, total polyunsaturated 17:1	0.405 g
Vitamin A, IU	11.868 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0001 g
Folate, DFE	1.978 g
Vitamin C, total ascorbic acid	0.3698 mg
Phytosterols	720.168 mg
Fatty acids, total saturated 20:0	1.3414 g
Vitamin K (phylloquinone)	197.1636 g
Fatty acids, total saturated	44.7579 g
Fatty acids, total monounsaturated	236.399 g
Folate, food	1.978 g
Fatty acids, total polyunsaturated 17:0	0.0713 g
Vitamin E (alpha-tocopherol)	46.5697 mg
Magnesium, Mg	2.838 mg
Potassium, K	6.68 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Garlic	4	0	0	0
Olive oil	1.5 cups	2864.16	0	324
Baguette	0	0	0	0
Pepper	0	0	0	0
thyme	4 sprigs	0	0	0
caper	1 tablespoon	1.978	0.4205	0.074
olive	0	0	0	0