Confit Garlic by Jess Murphy

Serves 2 

Takes 45 mins


2 full heads of garlic

Olive oil


Peel the cloves from 2 heads (or more) of garlic.

Place the cloves in a small saucepan and pour in enough olive oil to cover them, 1/2 to 3/4 cup for 2 heads.

Bring the oil to just a hint of a simmer over medium heat, then reduce the heat to as low as it can go. You want to poach the garlic, not simmer it.

Cook for about 45 minutes, until the garlic is soft and tender, but not falling apart. #Transfer the garlic with a slotted spoon to a clean jar and pour the oil in to cover the cloves.

Cool the mixture to room temperature. Cover the jar tightly and keep refrigerated for several weeks, or freeze for several months.

Keep the cloves covered in oil and be careful about using a clean spoon to dip into the jar.

As a variation, add rosemary and/or thyme to the saucepan along with the garlic to cook.

Goats Cheese Bruschetta
Spread the tender cloves over toasted bread or cheese-smeared bruschetta (Goat cheese is a great option.)

Vegetable Puree
Whip the tender cloves into any vegetable puree for sweet garlic flavor. Try garlic confit with a potato, or butternut squash puree.