Infused Garlic Confit

This confit recipe was a joy to make! We tried ours first on toast with marinated olives and feta and boy was it GOOD. We're now eager to add this to our homemade mashed potatoes and to make a garlic & herb mayo for summer picnic sandwiches! 

Ingredients:

• 4 heads of garlic, cloves separated, unpeeled
• A small handful of thyme sprigs, rosemary sprigs, and/or bay leaves
• 1 1/2 cups Arbosano extra-virgin olive oil

Directions:

Preheat oven to 250°F. Place garlic, herbs, and Arbosano extra-virgin olive oil in an 8x8" baking dish or a small saucepan. Cover with foil and bake until garlic is tender, 60–75 minutes. (You’ll have to pop one out of its skin to test it; it should be soft and jammy). Let cool.

Do Ahead and save!

Garlic confit can be made 2 weeks ahead. Transfer to an airtight container and chill. Reheat over low heat before using.

For this recipe, we used: