Garlic Confit
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What is “confit”?
Most people probably know the word confit, from confit duck legs/Confit de Canard. “Confit” comes from the French verb “confire”, which means “to preserve”. In the past, meat was preserved in fat so that it could last longer. The same can be done with garlic, which we preserve in extra virgin olive oil instead of duck fat. When your garlic is on the verge of going bad, “confit” it in extra virgin olive oil - giving it a longer life and a phenomenal flavour. Once you have tried it, it will become indispensable in your cooking. Make a big batch and keep it in the fridge to use whenever you need: in sauces, vinaigrettes, stir frys, pastas, and even spread on bread.
Ingredients
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Whole garlic cloves
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Enough Organic extra virgin olive oil to bathe the garlic cloves in
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Thyme, rosemary, bay leaves, lemon zest (all optional)
Directions
Heat the oven to 325 degrees.
Split and peel the garlic and place them whole in a small ovenproof dish or pan, combined with your chosen spices.
Pour the extra virgin olive oil into the dish until the garlic is completely covered.
Cover with a lid or tin foil and bake the garlic for 45 – 60 minutes until golden. Keep an eye on the oven along the way. They should end up golden and soft, not black and crispy.
Pour the cooled garlic, oil and spices into a glass container with a tight-fitting lid and store in the fridge.
