Cooking cloves of garlic slowly in extra virgin olive oil creates a creamy texture, a concentrated sweet flavor, and easy condiment you will spread on everything! Garlic and olive oil bubble away slowly on the stovetop, cooking up in less time than in an oven, leaving you with a deeply infused garlic olive oil that can be added to any recipe.
Servings: 8 servings
- 3 heads garlic cloves peeled, root ends trimmed (see note)
- 2 cups extra virgin olive oil
Place peeled garlic cloves in a sauce pan, then cover with olive oil. Make sure there's enough oil to completely submerge the garlic.
Simmer over lowest heat for 25-30 minutes, or until garlic is uniformly tender and light golden brown. Do not boil or garlic will burn and exterior will become leathery.
Remove from heat and transfer garlic and oil to glass jars. Serve with crusty bread or use in any and all recipes that call for garlic or olive oil!
- To quickly peel garlic: place whole unpeeled garlic cloves into a mason jar. Seal, then shake vigorously until all the peels slide off, about 15-20 seconds. Pour out garlic and be amazed that they're all peeled!
- When peeling cloves, trim off the tough root end. This does not soften when cooked.
- Warning about botulism: it is very important to store garlic properly. When left in warm temperatures, garlic can produce a serious toxin that causes botulism. Refrigerate garlic confit.
- To store: allow garlic confit to cool completely, then keep in a glass jar with a tight seal. Stored properly, garlic confit will keep for up to 3 weeks in a refrigerator.
Serving: 0.25cup | Calories: 493kcal | Carbohydrates: 3g | Protein: 1g | Fat: 54g | Saturated Fat: 7g | Sodium: 3mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg