Prep 5 mins
Cook 1 hr
This can be relied upon to spike pasta, seared shrimp, sauteed spinach or potatoes, pizza sauce, the list can go on forever! And keeps indefinitely!
- 10 -20 cloves garlic, peeled (use as much as you want)
- virgin olive oil, to cover
- In a small heaavy saucepan combine garlic and oil.
- Bring to a boil.
- Reduce heat as low as possible and cook slowly until soft, 30 minutes to 1 hour.
- Transfer to a glass jar with a tight lid.
- Garlic confit will keep almost indefinitely in the refrigerator.
- Replenish oil every so often.
Yummmmm, the oil is just as delish as the cloves nice smokey flavor. I added 1T of rice vinegar to every cup of oil to ward of botulism. Thanks, this is a keeper!
Wonderful! I've used it with asparagus, broccoli, and turkey burgers so far! Thanks for sharing!
Wonderful! I made this today and my house smells like a garlic paradise! I love garlic but my fiance does not. Using this, I can now add garlic to lots more things! He is going to hate it! lol The first thing I did with this is used it to make Tomato Bruschetta Tomato Bruschetta. Instead of using just plain oil, I used this! DIVINE! I am so glad I made this. I had a head and a half of garlic to use up before it went bad... so that worked out to 17 cloves. Perfect. One thing I found out though was that when the recipe says to turn the stove low, it means low. I have a gas stove and it doesn't go overly low. The oil and the garlic was starting to burn because the flame was too high. So I grabbed the guard from the other burner and put it on top of the one I was using and put the pan on top of that. That worked great. There were only little bubbles after that and I think that is what was needed. I will be putting this into my permanent recipe book. Thanks for yet another winner Sharon!