Garlic Confit

Ohhh Garlic, how I love thee. i most likely use you too much but who cares? OK maybe the people I need to speak to after eating you.

This oil will add a whole new depth to your cooking. Basting veggies? Making garlic bread? No fear! This is the oil for you.


Peeled garlic cloves
Olive oil

I like to chop off the root ends of the cloves as it makes them easier to peel. Put the garlic under the flat side of your knife and give it a quick slam. The peel is now easily pinched off.

Pop the cloves into a saucepan and almost cover them with oil. Set your timer for 30 minutes and cook over low to medium heat. Let them start to sizzle and then reduce the heat. You don’t want them overcooked, you just want them soft and spreadable.

Pour into an old jar and use whenever you feel fit! Great on pizza crust or a toasty baguette.


1 Comment

Filed under Dips & Spreads

One response to “Garlic Confit

  1. Reily


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