Confit garlic
Makes 1 small jar
Easy
Prep:
Cook:
Confit garlic is so versatile – smash it into garlic butter, pasta sauces, squash it over meat and fish, or just spread over good bread. Use the garlicky, herby oil in dressings and marinades or to drizzle over dishes
Skip to ingredients
Units:
- 2 bulbs of garlicpeeled and left whole (our peeled garlic cloves weighed 115g)
- 2 thyme sprigs
- 250ml olive oil
Nutrition: Per tbsp
- kcal75
- fat8g
- saturates1g
- carbs1g
- sugars1g
- fibre0.3g
- protein0.4g
- salt0.17g
Method
step 1
Heat the oven to 150C/130C fan/gas 2. Put the garlic in a small ovenproof dish (ours was 13cm wide), add the thyme and sprinkle over a generous pinch of salt.
step 2
Pour the olive oil into the dish, making sure it totally covers the garlic. Top up with a little more oil, if needed.
step 3
Put in the oven and cook for 1 hr 20 mins until the oil is gently bubbling and the garlic is deeply golden. The cloves should still hold their shape but collapse completely when pressed. Leave to cool in the oil. Will keep for two weeks in its oil, in a sterilised, sealed jar in the fridge.
step 4
Try smashing the confit garlic over burrata on toast for an indulgent lunch.
