Tips for Success

• If you're using a larger baking dish, consider doubling or tripling the recipe. Otherwise, the ratio of garlic to oil may be off as you'll need more oil to completely submerge the garlic cloves (which is critical to get the buttery texture and avoid burning!).
• This is a great recipe to use an infused olive oil such as Herbs de Provence, lemon, or even a pepper-infused oil. Use what you have!
• You can also enhance the flavor of your Garlic Confit by adding a bay leaf, some rosemary sprigs, or even a handful of basil. Use your favorite herbs to make it your own.

Variations and How to Use Garlic Confit

• Add your favorite herbs, peppercorns, or zest of citrus to create a more specified flavor profile.
• Use the oil to cook with - it is richly infused with garlic flavor.
• Use as the base for a garlic-aioli.
• Mash or blend 2-3 cloves of garlic confit and fold into your favorite pasta sauce.
• Use in place of raw garlic in your favorite soups, salads, dressings, and dips.
• Garlic Confit is an incredible addition to homemade hummus!

Notes for the Host

• Make Garlic Confit ahead of time for use in your favorite hostable dishes.
• Use in place of raw garlic for a more subtle, less offensive fragrance when enjoyed by dinner guests.
• This makes a delightful hostess gift or take-away gift for dinner guests who love to cook. Seal tightly in a small glass jar and adorn with a piece of twine and a small note card with simple ways to use it.

Make Ahead, Storage & Freezing

• Garlic confit must be refrigerated. Transfer the cooled garlic and oil to a clean, covered container and refrigerate promptly. Use within 4 days, or freeze for longer storage. Do not store garlic confit at room temperature.
• To use for a longer period of time, freeze into ice cube trays and store in the freezer for up to 3 months. This method is great when you want just a little bit at a time.
• To use from the freezer, allow to come to room temperature and use in your favorite recipes.