World's best kept secret: Garlic confit with extra virgin olive oil
A secret condiment that adds beautiful flavour to anything you make? This is it, folks.
After a long time of roasting in olive oil, garlic gets tender and flavourful, slightly sweeter and less pungent than its raw version.
It makes for a perfect, homemade condiment and spread. And once you make a big batch of it, pop in in an air-tight jar and enjoy for up to a month! You are likely to find yourself adding it to anything you can think of!
Some of the favourite ways we have used it include:
🥦 Sautéing your veggies in it.
🍝Using it as a base for pasta sauces.
🥖Spreading on top of bread and crackers.
🥗 Making salad dressings with it.
🍳 Frying eggs with it.
🧄 Making *extra* exciting hummus.
The only downside? You might need to keep your distance from others after having a garlicky meal.
Here's the method:
Around 50 servings
- Separate and peel all of the garlic cloves. Tip: pop all of the cloves in a piece of Tupperware and shake it for a while. Some of the skins will fall off and you'll peel the rest easily!
- Place the garlic to an oven-safe dish and submerge with olive oil. Top with some thyme. Sprinkle with some salt.
- Pop it in an oven (with the fan turned on) at 190ºC for around two hours or up until the garlic looks golden, but not brown.
- Let it cool down before moving the confit to airtight containers. Keep it in the fridge or freezer and enjoy for up to a month!
Ways to make your own:
- Spice it up by popping some chillies in there.
- Swap thyme for rosemary or add both for extra flavour.
Join the Olive Oil Club.
