Garlic Confit and Garlic Infused Oil

By Kielian Baird

Servings: 1 large jar, around 30-40 servings

Ingredients:

1. 3 cups garlic cloves, peeled (about 10-15 heads of garlic)

2. 6-8 sprigs of fresh thyme 

3. 3-4 sprigs of rosemary 

4. 1 tablespoon black peppercorns 

5. 2 3/4 cups extra virgin olive oil 

Instructions:

1. The hardest part of this whole recipe is peeling the garlic, but once that is done it is smooth sailing. 

2. Add all the ingredients into a large sauce pot. Cover and cook on low for 30-40 minutes. Do not allow this mixture to boil. 

3. Remove the herb springs and use a slotted spoon to separate the garlic from the oil and put into a large jar. 

4. Both the confit garlic and garlic oil will last in the fridge for 3 weeks. 

5. These buttery garlic cloves can be used in soups and sauces to add depths of flavor. Another amazing use is to add these into a compound butter!

References:

1. Hunter, L., & Leeflang, J. (n.d.). Garlic nutrients. Nutrivore. https://nutrivore.com/foods/garlic-nutrients/ 

1. Raw has the highest source of nutrient content. No data about diminished density with cooking.