Garlic confit and garlic oil Everything about this is so right

Ingredients

• 2 heads Garlic Heads (peeled, cloves separated)
• 2 cups Extra Virgin Olive Oil (good quality, enough to fully submerge garlic)
• 1 tsp Salt (optional, to enhance flavor)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it preheat while you prepare the garlic.

   Time: PT10M

   Temperature: 375°F

2. Peel Garlic

   Separate the cloves from the heads, place them on a cutting board, and peel each clove. You should have about 20–24 peeled cloves.

   Time: PT15M

3. Arrange Garlic in Dish

   Place the peeled cloves in a single layer in the baking dish. Pour olive oil over them until they are completely submerged, then sprinkle the optional salt.

   Time: PT5M

4. Cover and Bake

   Cover the dish tightly with aluminum foil and bake for about 40 minutes, or until the cloves are tender, slightly browned, and easily mashed with a fork.

   Time: PT40M

   Temperature: 375°F

5. Cool Completely

   Remove the dish from the oven and let it sit, still covered, until completely cool to room temperature (about 20 minutes).

   Time: PT20M

6. Separate and Store

   Uncover, lift the garlic cloves out with a slotted spoon, and transfer them to an airtight container. Strain the oil through a fine mesh strainer into a clean glass jar. Seal both containers.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

0.5 g

Carbohydrates

2 g

Fat

14 g

Fiber

0.5 g