Garlic confit can add such a wonderful smooth, garlicky flavour to dishes and dips. It's also lovely pressed into the top of a focaccia just before baking. The process of slow cooking the cloves removes the sharp bite that some associate with garlic and what you are left with is soft, spreadable morsels. It's easy to make, but needs to be stored properly. Garlic stored in oil can produce botulism toxin if stored improperly so it is imperative that this is either used or stored in a clean jar and refrigerated immediately. Never store at room temperature. Garlic confit will keep for 2 weeks run the fridge, then discard.
Ingredients
peeled garlic cloves
olive oil
optional - rosemary
Method
Preheat oven to 220°F/105°C
Place peeled garlic cloves in a small oven safe pot. Here I used a tiny stoneware pot but anything the garlic fits in will work fine. Place rosemary around the garlic and pour over oil to just cover the garlic. Cover.
Place covered pot into preheated oven. Bake for 1.5 - 2 hours. Let cool.
Once cooled transfer to a clean airtight container and refrigerate.
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