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Garlic Confit in Olive Oil<\/p>\nGarlic Confit in Olive Oil<\/p>\n
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1 C. garlic cloves, peeled<\/p>\n
1 dried bay leaf<\/p>\n
2 sprigs fresh mint<\/p>\n
1\/8 tsp. kosher salt<\/p>\n
3 peppercorns<\/p>\n
1 C. extra virgin olive oil<\/p>\n
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Place a small saucepan on low heat and add peeled garlic, bay leaf, mint, salt, and peppercorns. Cover garlic with olive oil and simmer. Cook on low until garlic is soft and golden, but not browned, approximately 30 to 45 minutes. If garlic burns, you must discard entire batch of garlic and oil and start again. Once golden, remove from heat and cool to room temperature. Transfer garlic and olive oil into a sterilized jar, and seal tightly with the lid. Refrigerate up to one week.<\/p>\n","protected":false},"excerpt":{"rendered":"
Garlic Confit in Olive Oil 1 C. garlic cloves, peeled 1 dried bay leaf 2 sprigs fresh mint 1\/8 tsp. kosher salt 3 peppercorns 1 C. extra virgin olive oil Place a small saucepan on low heat and add peeled garlic, bay leaf, mint, salt, and peppercorns. Cover garlic with olive oil and simmer. Cook on low until garlic is soft and golden, but not browned, approximately 30 to 45 minutes. If garlic burns, you must discard entire…<\/p>\n