Confit means “slowly cooked in fat”. This time of year we make a batch of garlic confit to take us into the cold season. Soft, nutty and flavorful… we spread it on bread, toss with pasta or use as a finish on roasted veggies, meats and fish. Here’s our recipe below… enjoy!
Preheat oven to 300 degrees Fahrenheit.
Put a few large handfuls of peeled garlic, 2 bay leaves, 2 chile de arbol, a sprig of fresh thyme and a teaspoon of whole peppercorn into a glass baking dish.
Cover with extra virgin olive oil so that the garlic is completely submerged.
Bake until the oil gently bubbles and the garlic is a rich brown color… about 30 minutes.
Remove confit from oven and cool completely.
Store in a glass container in olive oil in the fridge for up to several weeks.
