Make your own Vancouver Island Salt Co. infused finishing salt in your oven at home! This recipe only requires two ingredients and is absolutely perfect sprinkled over homemade pizza, avocado toast, soups or pasta.

Good to know before you start → To make your own garlic puree grate garlic cloves using a fine microplane (save the juice!). When roasting the salt and garlic (one of the last steps) you’ll get the best results if roasting is done slowly and at a low temperature. Last but not least, as with any recipe, the higher quality the ingredients you use the better the results will be. We suggest using organic locally grown garlic from your local farmers market and Vancouver Island Salt Co. large flake salt crystals.

Purchase a 75g Jar of Large Flake Sea Salt here.

Purchase a 250g Box of Large Flake Sea Salt here.

INGREDIENTS:

2 x Tbsp Pureed Garlic (liquid included)

1 x Tbsp Minced Garlic

1 x Cup Flake Sea Salt

INSTRUCTIONS:

Turn your oven on to it’s lowest setting (170 F) with the convection fan on.
Combine all 3 ingredients together in a bowl and mix until everything is combined thoroughly.
On a baking tray lined with parchment or in a glass baking dish, spread the salt mixture evenly over the pan.
Bake for 30 minutes. Remove the salt from the oven and break up any clumps that may have formed. Place back in the oven and bake for another 2.5 - 3 hours, stirring every 30 minutes and breaking up and clumps that may form.
Remove from the oven when the garlic bits are golden brown and the salt flakes are dry. It is important to ensure the salt is dried out throughly so its shelf life is extended.
Once cooled, store your finished Roasted Garlic Sea Salt in an air tight container. Expected shelf life is 1 month.

Vancouver Island Salt Co. prides itself on producing world class sea salt containing over 30 trace minerals. Partnered with Ocean Wise, their salt is produced responsibly and with respect to the environment. Located off the coast of Vancouver Island in a town called Oyster Bay their salt harvestry sits halfway between the vibrant shellfish coast of Comox and the ‘Salmon Capital of the World’, Campbell River. The surrounding waters are glacier fed and bordered by old growth forests, keeping their water source clean and unspoilt.

Their sustainable production collect water at the exact point where the currents from the South of Vancouver Island meet the strong, cold currents from the North, making for a spectacular blending of minerals and fresh pure flavours.