Confit (“con-fee”)=culinary French term for foods lightly cooked and preserved in oil or sugar syrups. Stored in a cool, dark place, confit can last for several months with out any refrigeration.
You can use store bought, peeled garlic cloves, which are easily found in Asian food stores or you can peel your own.
Place the garlic in a food processor. Process the garlic by pulsing it until you obtain small chopped bits or chop/thin slice the garlic by hand with a knife.
Place the olive oil, salt + garlic in a large 10-12” inch pan (medium heat) so that you can stir the garlic around, if you use a small pan the bottom pieces will brown before the top ones.
Once it starts to sizzle the garlic will brown quick so devout all your attention and stir constantly. Once the garlic turns golden brown you can turn the heat off. Remove the pan from the heat.
Keep stirring afterwards in a min. you will notice the garlic turn a nutty brown color, to stop the heat from over cooking the garlic bits pour the confit into a glass container to cool.
*At this point you have an even qty. of oil and garlic bits but you can add 1/2 c. more of oil, which will give you extra garlic oil to use in recipes where you just want garlic oil.
The confit keeps well besides the kitchen stove and will last for months without refrigeration.
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Garlic confit on top of bell peppers
- 10 oz. fresh garlic cloves, peeled
- 1 cup olive oil
- 1/2 tsp. salt
- *plus 1/2 cup extra of olive oil, optional