Garlic Confit

Ingredients

• 2 heads garlic (separated into cloves and peeled)
• 250ml/1 cup olive oil (add more if needed)
• 1 sprig rosemary (optional)

Instructions

1. 1

   Use the smallest saucepan you have. Add the peeled garlic cloves to the pan and cover with olive oil. The smaller the diameter of the pan the better, so the garlic cloves are fully submerged. If they are not, add more oil.

2. 2

   Set your stove on the lowest temperature setting and start heating up the garlic in oil. Ideally the temperature of the oil should not go above 90C/195F. Use instant read thermometer to check on the oil. If it goes higher, turn the heat off temporarily to bring it back to the needed temperature. The goal is to cook the garlic cloves until very tender without colouring them too much. It can take anywhere between 25-30 minutes depending on the size of the cloves and the temperature of the oil. Alternatively you can cook the garlic in the oven at 90C/195F for 1-2 hours.

3. 3

   Test the garlic by piercing with a knife, it should meet no resistance. The cloves will be light brown in colour and spreadable consistency. Take off the heat and cool lightly, then add the rosemary sprig to add some lovely flavour. Cool completely and transfer to a clean glass jar, refrigerate. It should keep up to 2 weeks in the fridge.