Use this sweet, succulent garlic confit to add wonderful flavor to vegetables, sauces, vinaigrettes, pasta, pizza, or use it as a spreadable condiment. To confit is to preserve by cooking slowly in fat. Garlic cloves gently roasted in oil, at low heat, are transformed into tender, delicate morsels that are a savory treat for the tastebuds! I love garlic confit so much I can eat it with a spoon right out of the bowl. It’s that good!
Begin with several bulbs of garlic.
Peel the bulb of garlic, separate and peel the cloves, and cut off the roots. Peeling can be quite tedious. If you put the separated garlic cloves in between two stainless steel bowls and shake, most of the peels will come right off.
In an oven safe baking dish, cover the garlic with oil and season with a little salt. I have tried several different kinds of oil, and I think grapeseed oil imparts the best flavor.
Bake the garlic at 300 degrees for 1 hour. Store your garlic confit in an air tight container in the refrigerator for a couple of weeks (you’ll use it before then, I promise!).
Leave the garlic cloves whole, or puree them to create a spreadable condiment for toasted bread or crackers. The garlic cloves are so tender, they can be easily mashed and added to just about anything. Don’t discard the oil. It is so flavorful. Use the oil on a salad, for roasting vegetables, for pasta, you name it! Once you try garlic confit, it will become a staple in your kitchen!