Garlic Confit

We just love garlic. I use it in about every savory dish I make. So when Joe saw an article recently about how to make your fresh garlic last, I just had to try it.  Garlic Confit…

It is a very easy process, clean your garlic and put it in a pot with good olive oil, cook very slowly for around one hour. Do not allow the oil to boil just a very low heat is required.

It’s ready to eat, plus the olive oil is infused with the great garlic flavor. The garlic itself is spreadable soft and if you want to infuse it with every more flavor drop in a few peppercorns, a dried hot chili or your fresh herbs from the garden.

IMG_2322 IMG_2323 IMG_2325 We tried it out this evening on slices of apple and Tilsit cheese. What  a great combination, it was smooth as butter with a very delicate flavor. I did add a sprinkle of salt and pepper just for good measure.

Remember to use the best quality olive oil you can find and the freshest garlic and you will not be disappointed.

Cooking for scratch and creating imaginative dishes has definitely changed how we view food, eating and shopping.

12 thoughts on “Garlic Confit

  1. Awesome idea!! Thanks I’ll have to make some when I get down there. Do you know how long you can keep it and does it need refrigeration after it is made.

    • Good Morning William, yes, that is the worse part of the process, peeling the garlic, but once that is done you can sit and read for one hour while they cook. Thanks for following the blog and your comment. N

      • nancy, do you have a microwave? I read a tip and now use garlic way more often as it is so easy to peel. Separate your cloves og garlic, put them in the microwave for 10 to 13 seconds on high, then the peels should just fall off. Read this on facebook and it really does work.
        Sometimes I slice off the hard little end first before putting them in the micro.
        Just remember they may be a little hot to the touch!

  2. Sounds great, Nancy. Easy way to peel garlic – put it in a stainless steel bowl after separating from the bulb, put a slightly smaller bowl over the top and SHAKE, SHAKE, SHAKE. Works like a charm. Knocks the peels right off!

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