Garlic confit made with extra virgin olive oil.

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World's best kept secret: Garlic confit with extra virgin olive oil

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.

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