Makes 1 Cup
2 heads garlic (roughly about 1 C), cloves separated
1 C (approx) extra virgin olive oil
+ water and ice for blanching and shocking
1. Fill a saucepan with water and bring to a boil. In the meantime, fill a bowl with water and add 2 C of ice. Blanch the garlic – Add the cloves to the boiling water and let stay for 30 seconds. Promptly remove cloves from boiling water. Shock the garlic – add it to the ice water.
2. Peel the skins off the garlic and trim off the root ends. Let cloves dry in a clean kitchen towel. (I also cut the fatter cloves in half for evenness in cooking.)
3. When dry, add the cloves to a saucepan and add the oil. The oil should fully cover the garlic.
4. Heat over low-medium heat until small bubbles start to form and then reduce heat to low. Skim any skins that come to the surface and stir the cloves so that they cook evenly. Your confit is done when the gloves are a golden color and look soft. It should take about 40 mins. Let cool in saucepan before adding to jar.
5. Store in an air-tight container for 7-10 days. Don’t forget to use the oil, too! You’ve worked hard at it!