3 ingredients, 2 delicious by-products. Slowly roasted garlic which is soft enough to spread like butter and a garlic and rosemary infused olive oil. There's so many uses for this, whether it's simply to spread under eggs on toast or add to pasta sauces or salad dressings. By far one of my favourite pantry staples.
Time to prep : 5 minutes
Time to cook : 1.5 - 2 hours
100g (about 25) whole garlic cloves, peeled
125ml extra virgin olive oil
Fresh rosemary sprigs
Pre-heat a fan oven to 120ºC (gas mark 1, electric oven 140ºC). Put your peeled, whole garlic cloves in a small and snug ovenproof dish, ideally one with a lid (I love the le creuset petite casserole dish).
Pour enough extra virgin olive oil over to cover the garlic cloves and add in a few sprigs or rosemary.
Slowly cook in the oven for anywhere from 1 - 2 hours. The garlic will be golden and bubbling.
Keep for 2 - 4 weeks in an airtight container in the fridge, making sure the garlic cloves are submerged fully in the olive oil to preserve them (you can top up with extra olive oil if necessary).
Good to know:
You can put ready peeled whole garlic cloves (fresh or frozen) if you want to save time. No need to defrost frozen ones before using.
You can freeze the garlic confit in the freezer for up to 3 months.