Roasted Garlic Confit
- Garlic: you can use as much or as little as you want – pre-peeled garlic will also work.
- Extra virgin olive oil: For best results, use extra virgin olive oil for its flavor and health benefits.
- Herbs: When it comes to adding extras to this recipe, the world is your oyster, but these are the things we like to add: rosemary, oregano, chili flakes, thyme, peppercorns, fennel, bay leaves, etc.
Step 1: Prepare the garlic by separating cloves from the heads and peeling the cloves.
Step 2: Add the items to a deep baking tray or casserole dish. If adding herbs, add them to the dish first, then add the garlic cloves and pour enough oil over to submerge the garlic entirely.
Step 3: Slow roast the garlic in the oven for around 2 hours at 195ºF/90ºC (fan-assisted). When ready the roasted garlic cloves will be tender and lightly golden but not too browned.
Step 4: Allow the garlic confit to cool enough to remove any herbs (if you want to). To speed up the cooldown time, place your container of garlic confit within an ice bath. When cooled, transfer to a sterilized glass jar and move to the refrigerator immediately.