The garlic confit (with the oil) will keep in a sealed sterilised jar in the fridge for up to 3 months.
- 1 cup garlic cloves, peeled
- 250ml olive oil
Place the garlic cloves and olive oil in a saucepan over the lowest setting possible on your stovetop (use a simmer pad if necessary) and cook for 1 hour or until the garlic is soft. You do not want the oil boiling at any time, you want it just past warm as this ensures the garlic becomes beautiful and soft – plus you shouldn’t get bad garlic breath if you cook it this way. Remove from the heat and allow to cool.
If you are short of time you could roast the garlic instead: Preheat the oven to 180°C/350°F/ Gas 4. Place whole garlic cloves on a large piece of foil, drizzle with a little olive oil, and seal. Roast on a baking tray for 30-40 minutes or until tender. Cool slightly then squeeze the garlic from the skin.