Being of Sicilian and Mexican blood means spices are always doing their share of magic in my kitchen. Garlic and onions disappear quickly from my garden as well! This year our garlic harvest was plenty and after curing them they were put into good use! Garlic confit for the win!
After removing the skins off of the garlic cloves I covered them completely with a good quality virgin olive oil.
To them I added sprigs of thyme and oregano as well as a couple of red peppers from my garden.
I let everything simmer over a low flame and once everything was boiling I let it remain at that temperature for five minutes then turned off the flame and left my concoction uncovered until it was room temperature before placing it in mason jars where they will keep refrigerated up to two weeks unless your home is filled with garlic lovers like mine!
I also like to reserve any extra oil to use in marinades! So good!
Garlic conceit is great on its own, really, you can check on those garlic’s without any fear of garlic breath or of them being spicy! I like to spread them, their consistency is almost buttery, over toasted bread to accompany salads or soups. But we also enjoy them as is as part of our weekly charcuterie boards.
Have you ever had garlic confit?
May your home be filled with warmth, your pantry full and may you always have good health!
Xo,
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From @artedellavita