Simple.

Bursting with Flavor.

Scrumptious.

If you love garlic, then simply put, this Garlic Confit recipe is for you. All you need is a little time, garlic and olive oil. I could make this recipe more involved, but highlighting the simplistic and robust flavor of garlic is all I am after.

I love the warmed cloves, fresh from the oven or the stove top, smashed onto a piece of grilled sourdough bread. I use the oil in many baking recipes or just to sauté veggies. Stored in the fridge in an air tight container, the oil solidifies but remains easy to scoop out what I need, whenever I need it. This recipe typically lasts us 1 month, refrigerated.

Additional Note: When I make this again, there will be photos.

Garlic Confit (makes roughly 4 cups)

• 2 cups Garlic, peeled and base trimmed
• 2 cups Olive Oil

Optional Additions

• 2-3 sprigs of Parsley, fresh
• 3-4 sprigs of Thyme, fresh
• 1 large sprig of Rosemary, fresh
• 1 large sprig of Oregano, fresh
• 3-4 Tbsp Italian Seasoning Blend, dried

To make:

1. Prepare garlic cloves as noted above. Pre-peeled garlic is an absolute game changer for making this recipe, and my favorite way to cheat.
2. Preheat oven to 250 F.
3. In an oven safe dish combine prepared garlic and olive oil, and any herbs that you may be using. Place in the oven and bake 2-3 hours, or until garlic is golden.
   • If using the stove top, combine all ingredients into a large sauce pan, heat over low heat, covered for 1 hour or until garlic is golden.
4. Enjoy in any recipes that call for garlic, on toasted sourdough bread, or in a salad dressing. Your imagination is the limit.

Enjoy!