Bold & Savory: A Guide to Our Roasted Garlic Olive Oil

Few flavors are as universally beloved as roasted garlic — that deep, mellow, slightly sweet complexity that raw garlic simply can't replicate. Our Roasted Garlic Olive Oil captures that character perfectly, cold-fused with roasted garlic at the time of pressing to lock in a rich, savory profile without any sharpness or bitterness. It's one of our most versatile oils in the kitchen, equally at home as a sauté base, a bread dipping oil, or a finishing drizzle over roasted vegetables and grilled proteins.

Product Summary

  • Tasting Notes: Deep, mellow roasted garlic with a smooth, savory finish and no raw garlic sharpness.

  • Ideal Applications: Sautéing vegetables and proteins, tossing with pasta, drizzling over pizza or flatbread, whisking into marinades, finishing soups and stews, or using as a bread dipping oil.

  • Recommended Pairings: Outstanding with our Aged Traditional Dark Balsamic Vinegar for a classic dipping combination, or our Garlic Cilantro Balsamic Vinegar for a bold marinade base.

  • Availability: 375ml bottles.

Featured Recipe: Roasted Garlic Olive Oil Pasta

This is weeknight cooking at its best — a pantry-friendly pasta that comes together in under 20 minutes and lets the quality of the oil do the work. No heavy cream sauce needed. The Roasted Garlic Olive Oil coats every strand with deep, savory flavor, finished with Parmesan and a handful of fresh herbs.

Ingredients:

  • 12 oz spaghetti or linguini

  • 1/3 cup Durango Olive Oil Company Roasted Garlic Olive Oil

  • 1/2 teaspoon red pepper flakes (optional)

  • 1/2 cup freshly grated Parmesan cheese

  • 1/4 cup fresh flat-leaf parsley, roughly chopped

  • 1 teaspoon coarse salt, plus more for pasta water

  • Freshly cracked black pepper to taste

  • 1/4 cup reserved pasta water

Instructions:

  1. Cook the Pasta: Bring a large pot of generously salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve 1/4 cup of pasta water.

  2. Warm the Oil: While the pasta cooks, gently warm the Roasted Garlic Olive Oil in a large skillet over low heat for 1–2 minutes. Add red pepper flakes if using. Do not let it simmer — you want to bloom the flavor, not cook it out.

  3. Toss: Add the drained pasta directly to the skillet. Toss to coat, adding reserved pasta water a splash at a time to loosen and create a light, silky sauce.

  4. Finish: Remove from heat. Add Parmesan and parsley, toss once more, and season with salt and pepper to taste.

  5. Serve: Plate immediately and finish with an extra drizzle of Roasted Garlic Olive Oil and additional Parmesan if desired.

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