How Long Roasted Garlic Lasts - And How To Store It Properly - Tasting Table

"Unlike raw garlic, which can go for months on end and still be good enough to dazzle the plates, simple oven-roasted garlic has a much shorter lifespan. It can't sit on the kitchen counter or wait around indefinitely. All that goodness - golden, buttery flavors and a beyond captivating aroma - will go to waste if you leave it for too long. As is the case with most cooked food, roasted garlic's expiration date is relatively short, depending heavily on how you store it."

"Simply shoved into the fridge and stored inside an airtight container at a stable temperature below 40 degrees Fahrenheit, roasted garlic can last for up to 4 days. Stretching this time span into 2 weeks, you'd need to peel the roasted cloves and soak them in olive oil (or the same oil you used to roast the garlic if you've opted for the oil-roasting route). Maybe even throw in a fresh sprig of rosemary for a fragrant boost. This storage method also comes with a pleasant bonus of giving you a homemade garlic oil - an effortlessly bold way to infuse your favorite dishes with more flavor."

"The freezer is also an option, one that will keep the roasted garlic for up to 6 months. Simply freeze it in an airtight bag with all the air squeezed out. This works for both whole heads and individual cloves, although you will need to flash-freeze the cloves beforehand so they don't clump together later on."

"It's important to note that keeping roasted garlic at room temperature for longer than 2 hours is inadvisable, especially if you have decided to keep it in an oil-filled airtight container. Although rare, this may lead to the development of botulism - a foodborne illness caused by Clostridium botulinum, a bacterium that thrives in a low-acidity environment with little to no oxygen. In fact, this is one of the main reasons why it can be dangerous to make garlic confit at home."

Roasted garlic has a much shorter shelf life than raw garlic and spoils quickly if not stored correctly. Refrigerated in an airtight container at below 40°F, roasted garlic lasts up to four days. Packing peeled roasted cloves in olive oil can extend usability to about two weeks and produces flavored garlic oil. Freezing roasted garlic in airtight bags keeps it usable for up to six months; flash-freeze individual cloves first to prevent clumping. Leaving roasted garlic at room temperature for more than two hours, especially in oil, risks Clostridium botulinum growth and botulism.

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