Confit Garlic

Move over olive oil and chopped garlic, I’m about to share my secret ingredient that I adore. I regularly make this, probably around 2 times a month and it’s the absolute perfect ingredient for a pasta, sauce or anything that you want to use garlic and/or olive oil for. Plus, it takes no time at all to make.

Ingredients

• 20 (or as many as you like) garlic cloves

• 200ml olive oil

• 4 bay leaves

• 4 thyme sprigs

Method

1. Peel your garlic cloves and pop into a kilner jar and then drizzle with oil.

2. Pop in your herbs and then place in the fridge overnight.

3. In the morning or the following day pour the contents from the kilner jar into a saucepan and on the lowest heat, cook through until the oil is hot but not bubbling and the garlic is tender but not falling apart.

4. Take off the heat and leave to cool for a little while before pouring back into your kilner jar.

5. Use immediately if you want to or place into the fridge and use as and when you like. The oil will be incredibly strong and tangy and is the perfect addition to a sauce and the garlic mash’s easily so no need to add chopped garlic to a recipe, just a few cloves.