Confit Garlic
Low and slow-roasted garlic cooked and preserved in olive oil
Ingredients
- 6 heads garlic
- 700 ml olive oil
- 6 sprigs thyme
- 3 dried red chillies
Instructions
- Preheat the oven to 120°C.
- Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
- Place the garlic cloves, thyme and chillies into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 2 hours or until the garlic has browned in colour.
- Allow to cool and store in an airtight container or jar for up to several weeks in the fridge.