Confit Garlic
Ingredients:
- A whole bunch of garlic, peeled.
- Olive oil, enough to cover the aforementioned garlic.
- Salt.
Time:
- 3-ish hours, longer if you have to peel your garlic by hand.
This is a recipe that couldn't be much simpler, to be honest. You peel garlic throw it in an oven safe dish, cover it with olive oil, and bake at 250 degrees Fahrenheit for a few hours until golden brown and soft.
In this batch I used about 25 heads of garlic, roughly 32oz of olive oil, and 1 teaspoon of salt. I covered the baking dish with foil for the first hour, then uncovered it for the remaining 2 hours.
What you're left with is the most delicious, confit garlic. It spreads like butter. The olive oil gets infused with garlic flavor. You can make anything from salad dressings, pasta, rubs/marinades for just about anything, dips, spreads, and anything else you'd want to use garlic or olive oil for!
Store in an air tight container at room temperature, and use within 2 weeks-- if it lasts that long.
Pro Tips: Buy pre-peeled garlic if you don't want it to take a million hours. Add herbs like rosemary or thyme if you'd like a little more flavor infused in.
