I love having garlic confit readily available in my kitchen. It’s perfect spread on grilled baguette, toasted focaccia, and warm ciabatta.
Added to pasta dishes, salads and soups and you’ll love the caramelized “roasted” flavor of the sweet buttery garlic.
Typically the Garlic Confit will last in an air tight container in your fridge about two weeks… I have only managed to keep a batch available for about three days. It is very addictive!
1 large head of Elephant Garlic or 2-3 standard garlic bulbs
Enough light olive oil or grapeseed oil to cover
Preheat your oven to 250 degrees Fahrenheit. Break up the head of garlic/garlic bulb into the loose cloves. Remove any loose skin/garlic paper that falls away or is loose on the individual cloves. You may peel the individual cloves or leave in their skins. I choose to leave in the skins, as I like to use my fingers and squeeze out the smooth garlic confit from each clove using the garlic casing.
Place the loose cloves in an ovenproof sauce pan, or in a casserole dish. Sprinkle with a little Cook’s Line Seasoning (or plain old salt and pepper) and fresh Thyme or Rosemary to taste.
Cover tightly with aluminum foil and place in the oven. Let the garlic slowly poach in the oil for approximately 2 hours or until soft and tender… and the aroma starts driving you mad.
Store in it’s oil in an airtight container. Enjoy!