Garlic Confit

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   Slice off the top of the unpeeled garlic head, exposing a bit of the cloves and place them on some tinfoil.

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   Add a pinch of salt to the bulbs and lay a sprig of thyme or rosemary on each of them.

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   Drizzle with some olive oil and pack them in the tinfoil.

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   Then bake the garlic in the oven for 2 hours at 120 degrees C. It will be clean of any harmful bacteria because at this temperature, it is sterilised.

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   Bake until garlic is all soft and sweet.

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   The garlic can then be squeezed out of the skins and added to the sterilized jars you have waiting.

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    4.

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    Top the garlic with olive oil, making sure all the cloves are covered.

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    Store the confit in a sterilised, airtight jar and it will keep for 3 months in the fridge quite safely.

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    Makes a great gift as well.

* Per serving · 4 servings · Values may vary.

No additional tips available.