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garlic confit

There's nothing like the rich, ethereal taste of roasted garlic. It's a delicious addition to salad dressings, soups, a vegetable stir-fry, or even just mashed and spread on to a piece of toast! This recipe is adapted from the Gjelina Cookbook.


3 heads of garlic, separated and peeled

3/4 cup olive oil

3 fresh thyme sprigs

1-2 bay leaves

  • Preheat oven to 350°F.

  • Place garlic, oil and herbs in a rimmed baking tray or cast iron pan. Add more oil if necessary to keep the cloves submerged.

  • Bake until tender and light brown, for about 30-40 minutes. Let cool and transfer to an airtight glass jar. Keep refrigerated for 2-3 weeks, ensuring that the cloves are fully submerged in olive oil.

**NOTE: There is a very rare chance of botulism, make sure the garlic cloves are submerged in the olive oil when cooking, and when storing. Heating the garlic at this temperature and duration, plus storing in a chilled environment reduces the risk of the growth of botulinum toxins. Make sure to consume within two weeks, no more than three weeks.

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