Confit garlic

Recipe by:

This is probably one of our favourite things to do with garlic. It is the best way of preserving your garlic cloves, transforming them into easy to use little pouches, which you can squeeze out when needed

Confit garlic

SERVES

10

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

60

MINUTES

CUISINE

COURSE

Side

Method

  1. Preheat the oven to 150°C.

  2. Separate the cloves out but keep them in their skins. Place them in a compact ovenproof dish. Scatter over a good amount of whatever mixed herbs you are using. Pour over the olive oil and press everything down so it is all as submerged as possible.

  3. Place in the oven for a little over an hour. Test a clove after an hour, it should be golden in colour and jammy when you squeeze the flesh out.

  4. Place the garlic, herbs and oil in a sterilised jar and seal. Leave to cool and place in the fridge.

Ingredients

  • 2-3 large heads of purple garlic

  • Mixed herbs (rosemary, thyme, bay, tarragon, fennel, marjoram etc)

  • 350 ml of extra virgin olive oil

Method

  1. Preheat the oven to 150°C.

  2. Separate the cloves out but keep them in their skins. Place them in a compact ovenproof dish. Scatter over a good amount of whatever mixed herbs you are using. Pour over the olive oil and press everything down so it is all as submerged as possible.

  3. Place in the oven for a little over an hour. Test a clove after an hour, it should be golden in colour and jammy when you squeeze the flesh out.

  4. Place the garlic, herbs and oil in a sterilised jar and seal. Leave to cool and place in the fridge.