Simple Garlic Confit (Garlic Infused Oil)
A golden fragrant oil with tender melt in your mouth garlic. Need I say more?
Servings: 1 400mL jar
Ingredients
- 270 mL (1ΒΌ cup) olive oil
- 2 large heads garlic peeled
Instructions
- In a small saucepan over low heat, add in the garlic and olive oil. Make sure that the garlic is completely submerged in the oil.
- Poach the garlic for 45 minutes to 1 hour until the garlic has infused its flavor. Tiny bubbles will begin to form and rise to the surface. This is normal and what you want just make sure it isn't actively frying. The confit is done when the garlic is as soft as butter and has a subtle tan color.
- Pour in a clean glass jar and let cool to room temperature. Once cool, store in the refrigerator for up to 2 weeks and use a clean spoon when dipping into the jar.
Notes
*Store garlic confit in a clean glass jar with a tight lid and use a clean spoon when dipping. Keep in the refrigerator for 1-2 weeks.
*This can be frozen and stored for several months (this doesn't last that long in my house but I would give it 2 months tops).