Confiting is a French method for covering foods in fat and cooking them at low heat until tender and richly flavored. In most cases—as in duck confit—the fat is rendered from the meat, but with garlic, it’s added. The raw garlic cloves may be submerged in savory animal fat, grassy extra-virgin olive oil, or, as in this recipe, a neutral oil like grapeseed or safflower, which will allow the naturally sweet flavor of the cooked garlic to really shine.
- 3 heads of garlic cloves peeled
- 1½ cups or more grapeseed oil
- 1 sprig rosemary optional
- Preheat oven to 250°. Place garlic and oil in a small ovenproof saucepan (add more oil if cloves aren’t submerged). Cover and bake until cloves are golden and tender, about 2 hours. Let cool; transfer garlic and oil to an airtight container and chill.
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