The garlic oil is the bonus prize: use it for salad dressings, roasting vegetables, or brushing onto toast.
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Garlic Confit
Whole garlic cloves slow-cooked in olive oil until soft, sweet, and spreadable. You get two staples at once: mellow, jammy cloves and a deeply fragrant garlic oil to keep on hand for everything.
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Remember
Keeps in the refrigerator for up to 2 weeks, with the cloves fully submerged in oil.
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Remember
Smash a clove or two into pasta, mashed potatoes, or a pan sauce for instant depth.
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