Cooking from The Pantry

Garlic Confit with Extra Virgin Olive Oil

Garlic confit is basically peeled garlic cloves that are slowly simmered in high-quality extra virgin olive oil. You could use the garlic confit as butter, spread, dips, or sauce.


2 cups of peeled garlic

2 cups of from Olives & Grapes Australian Correggiola Extra Virgin Olive Oil


Combine all ingredients in a medium saucepan and simmer over low heat until the garlic is tender but not browned about 30 minutes.

Transfer the garlic and oil into the canning jar. Seal and refrigerator up for three months.

Tips to peel garlic from Tina: put hot water (not boiling water) over the garlic. It helps to peel the garlic easier.