Garlic Confit with Olive Oil is only two ingredients- that’s it! Robust aroma and falvor yet so mild. The perfect cooking oil is here, simple and refined.
There’s no hot in your face garlic here, the cloves are creamy smooth with the slow confit cook method in the oil. You’ll know when the garlic is perfectly cooked when it’s a light brown in color and mashes with a gentle touch.
Garlic Confit with Olive Oil is awesome for;
- Baking veggies, meats or fish
- Any savory sauté
- Easy flavor packed vinaigrette
- Dipping sauce for a crudité
- Roasted flavor to salsa
- Smash the cloves on gf crackers or toast
- Your favorite pasta or rice dish
Last for Christmas our family decided to go in a homemade direction with heartfelt, crafty gifts or something from our kitchen. That’s when I made my first attempt with this. Now, I have a jar of it in the fridge as a staple.
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Garlic Confit with Olive Oil
Garlic confit with olive oil is garlic cloves slow cooked over a couple hours- that’s it! The cloves are creamy smooth with the slow confit cook method. A great kitchen staple!
Ingredients
- 1 c Peeled Garlic Cloves
- 2 c Olive Oil Or Avocado Oil
Instructions
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In a sauce pan add the garlic and olive oil. Turn on medium low and watch the pan. Once you start to see small baby air bubbles come up like a glass of champagne does, this is the sign you are at the hottest temperature, you don’t want to overcook the oil, stir gently.
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Turn the heat down to low and let it sit for 1-2 hours. Every stove is different especially at low temp. Come back and stir occasionally, while stirring lift up the cloves from the oil. You want to see the cloves turn a light brown and they should mash with a gentle push of a fork when done.
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Carefully use an emersion blender to mash the garlic into a fine paste. Add a touch of salt and pepper if you'd like. I'll keep the mixture out on the counter covered for two to three days. After that it goes in the fridge for up to a month.