Use this delicious oil on everything. The garlic cloves are delicious spread on toasted bread or added to softened butter with a tablespoon of finely minced parsley. I make mine in small batches, as I do not like to store it in the refrigerator for more than 3 days.
Homemade Confit Garlic Oil
Makes 120 ml.
40 minutes
1 Large bulb of garlic, peeled & cloves left whole
120 ml. Extra virgin olive oil
In a small saucepan add garlic and oil.
Bring to a simmer and then turn the heat right down to the lowest setting possible to maintain a very gently simmer for 30-40 minutes.
Strain the oil through a sieve and put in a lidded container in the fridge.
Save the garlic for another use, store in fridge for up to 3 days or freeze.