Roasted garlic oil is somewhat of a secret weapon in my refrigerator.  You know when you read cookbooks written by restaurant chefs and all the recipes have like 3 sub recipes for different sauces?  Well this is my sub recipe – the one that takes over an hour to prepare, but makes anything you put it on taste so much more complex.  Even if it’s just spreading it on a piece of toast, this garlic confit elevates quick, everyday meals.  Once you have it in your fridge you’ll suddenly find so many ways to use it.

We’re using the french technique of confit here, which was traditionally used as a preservation technique.  What that means is that we cook whatever we want to preserve covered in oil for a long time at a low temperature.  By confiting garlic cloves, we end up with extremely tender, sweet, almost caramelized cloves and a lightly garlic flavored olive oil.  The cloves can be easily mashed with a fork, or left whole if you want to use the garlic separately from the oil.  The only thing you need to be careful with is to store the garlic oil in the fridge.  Garlic is a low acid food and when stored without oxygen and at room temperature, a toxin can develop what causes Botulism, a form of food poisoning that can be fatal.  However, if you store your garlic oil covered in the fridge it will keep for months.

8 things I used my last batch of garlic confit for:

  1. In a marinade for chicken with lemon juice, rosemary and parsley
  2. Vinaigrettes
  3. Sautéed vegetables
  4. Croutons
  5. Cloves spread on a sandwich with fresh mozzarella, salami, and arugula
  6. Poured over mixed olives and warmed
  7. Roasted potatoes
  8. Garlic bread
Garlic Confit
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Ingredients
  1. 1 c. (4 oz.) garlic cloves, peeled (from about 2 small or 1 ½ large heads)
  2. 2 c. olive oil
  3. ¼ t. crushed red pepper flakes
  4. ¼ t. dried oregano
  5. 1 small sprig rosemary
  6. 1 t. kosher salt
Instructions
  1. Preheat oven to 325°.
  2. Add all ingredients to a glass or ceramic baking dish large enough to allow the garlic cloves to rest in a single layer.
  3. Cover with tin foil and poke a few holes in the top.
  4. Bake for about 1 hour, until garlic cloves are golden brown and fully tender. Allow oil to cool and store in a sealed container in the refrigerator.
  5. Preheat oven to 325°.
  6. Add all ingredients to a glass or ceramic baking dish large enough to allow the garlic cloves to rest in a single layer.
  7. Cover with tin foil and poke a few holes in the top.
  8. Bake for about 1 hour, until garlic cloves are golden brown and fully tender. Allow oil to cool and store in a sealed container in the refrigerator.
Notes
  1. Store the confit covered in the refrigerator.
Cravings & Crumbs http://www.cravingsandcrumbs.com/

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