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Garlic confit in black oval staub
Penny Kovacs

Garlic Confit

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Garlic Confit is a French technique where whole, peeled garlic cloves are slow cooked in extra virgin olive oil until they become soft, buttery, and sweet, losing their sharp, raw pungency. The cloves develop a creamy, spreadable, caramelized texture with an aromatic garlic-infused oil that can be used for cooking, dressings, or dipping.
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Servings: 8 people
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: French
Ingredients Method

Ingredients
  

  • 4 heads Garlic peeled and left whole
  • 3 sprigs Rosemary fresh
  • 1 cup Extra Virgin Olive Oil or enough to cover the garlic
  • 1/4 tsp Salt

Method
 

  1. Preheat oven to 250˚.
  2. Place the peeled garlic cloves in an oven-proof casserole.
  3. Pour the olive oil over being sure to cover the garlic slightly.
  4. Add the fresh rosemary sprigs.
  5. Sprinkle with salt.
  6. Bake for 2 hours uncovered.
  7. Allow to cool completely before storing in an airtight glass jar.
  8. Enjoy!

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