Confit Garlic and garlicky oil
Spread on toast, toss into pasta, add to roasts. Use oil to sauté, in dressings and sauces.
CONFIT GARLIC AND GARLICKY OIL
Makes 1 cup garlic confit and ¾ cup oil
2 cups peeled whole garlic cloves
1 cup good-quality olive oil
Place the garlic in the smallest saucepan you have, then just cover with the olive oil. Swirl and tap gently. Place the saucepan over the tiniest flame on your lowest burner (use a heat diffuser if you have one) and cook the garlic, watching as tiny air bubbles emerge from the saucepan and the garlic is silky and can easily be pierced with a toothpick, 50-60 minutes. Make sure the flame is very low, moving the saucepan to the edges of the flame to reduce the hear if necessary.
Let the garlic cool completely in the oil, then either transfer to a jar and store together, or strain the garlic from the oil and store each separately. Stored together in an airtight container and refrigerated, garlic and oil will last for 1 month. Stored separately, garlic will last for 1 week and oil for 1 month.
Spread on bread, toss into pasta, sauces, roasts – whatever you like.