Confit garlic is one of those versatile things every kitchen should have. It's great to spread on toasted baguette, it also adds great depth to sandwiches or what ever you like. This recipe will keep up to one month in the fridge. I left some for up to six weeks to see how it will keep and it starts to lose its freshness and colour.
You need as much garlic as you think you will consume in one month.
I have been making enough for my friends and family at the same time so I use almost a liter of olive oil. The by product is this beautiful garlic flavored oil to cook with. If you put it in your atomizer strain well a couple of times.
Pealed garlic...in Canada go to T&T and buy the pealed packs of garlic...its inexpensive and saves a lot of time.
Olive oil - enough to submerge the garlic
2 Bay leaves
Time: From 40 minutes to hours depending on you stove and how much flavor you want in the oil. The Garlic should be super soft when done.
Poke a hole in each clove with a tooth pick, this will add more garlic flavor to the oil. If you have purchased the pealed garlic leave them in the package to hold the garlic still while you poke them.
Use a pot that is the right size to submerge the amount of garlic cloves in the oil. They should be completely covered. Add bay leaves, I usually add two and about a dozen whole peppercorns. Of course you can add whatever flavors you want the oil to take on.
My stove requires me to cook on ultra low, you are looking for small stream bubbles coming up from around the garlic....the bubbles are about as small as the point on the tooth pick. You are not boiling or trying to do this fast, take your time.
You need to skim off the skins that float to to surface as they cook, let cool and store in an air tight container. I use Glass lock.
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