Garlic Confit

Ingredients

• 2.5 cloves Garlic Cloves (peeled; base sliced off (optional))
• 60 ml Canola Oil (neutral, high smoke‑point oil; enough to fully submerge garlic)
• 30 ml Extra Virgin Olive Oil (for final storage to add flavor without bitterness)

Instructions

1. Peel Garlic

   Remove the papery skin from 2½ garlic cloves, keeping the cloves whole.

   Time: PT5M

2. Trim Base (Optional)

   Slice off the hard base of each clove; this helps the base soften during cooking.

   Time: PT2M

3. Arrange in Pan

   Place the peeled cloves in a small roasting pan in a single layer.

   Time: PT1M

4. Add Neutral Oil

   Pour canola oil over the cloves until they are completely submerged and just floating.

   Time: PT2M

5. Cover Pan

   Seal the pan tightly with aluminum foil to trap steam.

   Time: PT1M

6. Low‑Heat Roast

   Bake in a pre‑heated oven at 250°F (120°C) for 2 hours, until the cloves are soft, golden, and easily mashed.

   Time: PT2H

   Temperature: 250°F

7. Cool Slightly

   Remove the pan from the oven and let the garlic cool for about 5 minutes.

   Time: PT5M

8. Strain Oil (Optional)

   If you wish, strain the cooking oil through a fine‑mesh sieve and reserve it for future use.

   Time: PT2M

9. Store in Jar with Olive Oil

   Transfer the cooled garlic cloves to a clean jar and pour the extra virgin olive oil over them, ensuring they stay submerged.

   Time: PT3M

10. Refrigerate

    Seal the jar and store in the refrigerator for up to two weeks.

    Time: PT0M

Nutrition Facts

Calories

45

Protein

0.5 g

Carbohydrates

3 g

Fat

4 g

Fiber

0.5 g