Garlic Confit

Garlic is amazing. We absolutely love it. If a recipe calls for one clove of garlic we put in half a head. We are definitely not scared to use garlic.

As you know I have been making a lot of bread in the last few weeks, including these amazing flatbreads from the  Bourke Street Bakery (recipe to come soon), and in the list of topping options was garlic confit. Being garlic fanatics of course we had to use it. But first we had to make it. I made it early one morning, and the smell of cooking garlic throughout the apartment – it is better than fresh bread.

This is a great little conserve to have tucked away in the fridge, it will keep forever and make any ordinary old dish absolutely amazing. We eat in on pizza, bread, even straight out of the jar. 

Garlic Confit

500g peeled garlic cloves

500mls olive oil

After peeling your garlic cloves place them in a saucepan on low heat. Cook slowly for an hour or until soft. Let the mixture cool in the oil before transferring to a jar and placing in the fridge. It is as easy as that!