Salad dressings & dips
Garlic confit & garlic-infused oil
This recipe will leave you with two things: a squeezable garlic confit paste, and a garlic and herb infused oil. When garlic is slow-cooked like so, it looses pungency, leaving you with a gentle garlic-y paste. Spread it on toast, use it as a pizza base or use it for sauces and marinades.
Ingredients
- 6-10 garlic bulbs
- Olive oil
- 3-4 sprigs of rosemary
Method
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Step 1
Pre-heat your oven to 140 °C. Place as many bulbs of garlic as you can in a small oven-proof dish.
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Step 2
Cover with olive oil until they are submerged.
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Step 3
Cover the dish with tin foil. Pop in the pre-heated oven and cook for 1 hour or until they are completely soft to touch (be careful, they will be very hot. You can test how soft they are with tongs).
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Step 4
Allow to cool then squeeze the garlic out. Retain the garlic oil in a jar or tub (leaving the rosemary in) and store in the fridge. Leave any leftover garlic bulbs in the oil too. Use both the bulbs and oil within a week.