Confit Garlic

Ingredients:

• A lot of peeled garlic

• Enough olive oil to cover your garlic in a pot

While there is no “exact” amounts in this recipe, make sure you have enough oil in the house compared to the amount of garlic cloves you have.

In a pot big enough to hold your garlic, add the garlic into the pot with no heat on. Cover all the garlic with olive oil so everything is submerged.

Bring the heat up to a simmer, making sure it is not bubbling, but at a nice simmer.

Simmer until the garlic cloves are fork tender. Remove from heat, pour everything into an air tight container, uncovered, until fully cooled (around 45 minutes).

Cover and let sit at room temperature.

Use this garlic in place of normal fresh garlic. It still has the amazing garlic flavor without being so punchy.

I love mashing a clover or two into a nice salad vinegrette.