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Garlic confit & chili garlic oil

Viola
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Condiments
Cuisine French
Servings 12

Ingredients
  

  • ½ cup extra virgin olive oil
  • 1 head garlic (mine yielded 12 large cloves of garlic)
  • 2 spicy dried chilies (optional)

Instructions
 

  • Separate the cloves of garlic and peel them very carefully, making sure not to cut or smash them while peeling. We want the garlic cloves to be whole and undamaged.
  • Gently remove the stem portion of the chili and gently tap the open end on your counter top to remove all the seeds from inside the chili. Be careful to keep the chili whole otherwise the oil can get too spicy.
  • Place the garlic cloves and chilies in a small saucepan over medium heat and pour in ½ cup of extra virgin olive oil. When the oil is at the hint of a simmer and you see tiny bubbles along the side of the pan, reduce the heat to as low as it can go. This is important as we want to gently poach the garlic in the olive oil and perfume the oil with beautiful garlic flavor. Cook the garlic for about 25-30 minutes or until the garlic is soft and tender, but not falling apart.
  • Cool the mixture for a bit before transferring the garlic with the oil in to a clean glass jar. Once the mixture is completely cool, cover the jar tightly and keep it refrigerated.

Notes

  1. The garlic confit and flavored oil should keep well for 1-2 months in the refrigerator if you are careful to keep the cloves covered in oil and  always use a dry spoon to dip into the jar.
  2. Instead of/along with chilies, you could use your favorite herbs like thyme or sage to flavor the oil.
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