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Always have Garlic Confit and Garlic Oil in your refrigerator and you’ll have the beginnings of a fabulous meal at your fingertips.

garlic confit and garlic oil

GARLIC CONFIT AND GARLIC OIL

The process of confit is a French cooking technique that cooks foods submerged in fat over a low heat for an extended time. While it was used as a preserving technique originally, making a garlic confit these days is purely for the joy of eating it!  And the fabulous extra is the lovely garlic oil that you’re left with afterwards.

We cook whole garlic cloves covered in olive oil for about 20 minutes, leaving the garlic buttery soft and the oil wonderfully fragrant. I personally love using olive oil, but you can use an alternative like avocado or sunflower oil too. 

You can also add some fresh herbs to the recipe too for an added boost of flavor.  Can you imagine Garlic Confit and Garlic Oil with fresh herbs in it?  It’s fabulous, I can assure you.

 

WHAT CAN YOU DO WITH GARLIC CONFIT?

The myriad of uses for garlic confit and garlic oil are actually too many to extoll.  Once yougarlic confit and garlic oil read through my ideas, you’ll find yourself adding your own items to the list.   

  • Garlic Butter
  • Garlic Mashed Potatoes
  • Roasted Vegetables
  • Garlic Dip
  • Garlic Bread
  • Salad Dressings and Marinades
  • Garlic Hummus
  • Use garlic oil in Vinaigrettes and for frying
  • Add fresh herbs to the oil and use for dipping French bread

 

MUST YOU REFRIGERATE GARLIC CONFIT?

You must. Garlic Confit and flavored oils must be refrigerated due to a risk of developing botulism and other bacteria.

Food safety guidelines recommend that you use it within 4 days of preparation.  If properly stored in the refrigerator, it can be kept for up to 2 weeks.  

 

WARNING:  Garlic is a low-acid ingredient, and if stored improperly in oil (without oxygen) and in warm temperatures (at room temperature), it can produce a very serious toxin that causes botulism. Homemade garlic confit and garlic oil should always be made and immediately stored in the refrigerator for food safety reasons.  HOMEMADE GARLIC CONFIT AND GARLIC MUST BE STORED CORRECTLY – USE WITH CAUTION.

 

HOW TO PREPARE GARLIC CONFIT AND GARLIC OIL

Ingredients

2 heads of garlic

1 1/2 Cups olive oil 

Fresh herbs, optional

garlic confit and garlic oil

  1. Using the palm of your hand, carefully separate the cloves from the heads of garlic. Using a sharp small knife, trim the ends of each clove and peel, leaving it whole. Discard any bruised cloves.
  2. Place the peeled cloves in a medium saucepan, add oil and place over very low heat.  I like to use a burner cover to help keep the oil from heating too rapidly or boiling.
  3. Continue to cook the garlic, stirring every few minutes.  KEEP AN EYE ON THEM!  After 15-20 minutes, check the doneness with a sharp knife.  When cloves are just tender, remove from heat. The total cooking time will vary according to the size of the garlic cloves.  
  4. Add fresh herbs to the oil, if using. Transfer to a clean heat proof jar. Let oil cool for 5 minutes. Cover with a tight-fitting lid and immediately refrigerate.

 

Check out a fabulous way to use your Garlic Oil in a fun and festive Summery snack!

 

COLD HERBED CHEESE AND SALAD PIZZA

cold herbed cheese and salad pizza

A garlicy crust slathered with a creamy herbed cheese spread and topped with a cool, crisp salad lightly dressed with a tangy vinaigrette.  Try serving Cold Herbed Cheese & Salad Pizza with a crisp white wine for a lovely Summer meal.

CLICK HERE FOR THE RECIPE:  COLD HERBED CHEESE AND SALAD PIZZA

 

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