Garlic Confit - Garlic Oil
- 3 whole heads of garlic
- 2 cups extra virgin olive oil
- fresh herbs, such as thyme or rosemary, or (optional)
Adapted from bloggingoverthyme.com
Use the palm of your hand to carefully separate the heads of garlic. Using a sharp small knife, trim the ends of each garlic clove and then peel each clove, leaving it intact.
Place the peeled garlic cloves in a small saucepan (2 quarts or lager), cover with the olive oil, and place over very low heat on the stove. As the oil begins to warm, you will slowly see small bubbles form--they will gradually get larger until the oil is simmering slowly.
Continue to cook the garlic in the oil over very low heat, stirring carefully every few minutes, for 12 to 18 minutes (this will depend on your garlic clove size, adjust time as necessary), or until the garlic cloves are tender and nearly cooked through, yet still retain their shape, yet are not caramelized--use a long sharp knife to pierce the cloves, they should meet little to no resistance.
Remove from the heat, and allow to cool completely (stir every few minutes) before transferring the garlic and oil carefully to a large glass jar or other airtight container. Add the fresh herbs to the oil, if using. Store refrigerated for up to 2 to 3 weeks.