Slow-roasted garlic confit in olive oil
Whole cloves cooked in olive oil until soft, sweet and spreadable. The cloves go on toast, into soups, dressings, mashed potatoes. The infused oil is gold — use for vinaigrettes and drizzling.
Ingredients for 12
Method
- I
Preheat oven to 120°C (250°F). Break the garlic heads into cloves. Peel each clove (a quick trick: crush lightly with the flat of a knife, the skin slips off).
- II
Place the peeled cloves in a small oven-safe dish or ramekin — they should sit in a single layer.
- III
Add the thyme, rosemary, bay leaves, peppercorns, and salt.
- IV
Pour over the olive oil until the cloves are fully submerged. This is essential — exposed cloves burn.
- V
Cover with foil and bake 90 minutes, until the cloves are pale gold, deeply soft, and yielding.
- VI
Cool to room temperature. Transfer everything (oil + cloves + herbs) to a sterilized jar.
- VII
Refrigerate. Use within 2 weeks — do NOT keep at room temperature (botulism risk in oil-covered garlic).
Notes & variations
Refrigeration is not optional — garlic in oil at room temperature is a documented C. botulinum risk. Freeze in ice-cube trays for longer storage. The infused oil is delicious over toasted sourdough.
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