How To Confit Garlic
Soft aromatic confit garlic is so easy to make, and goes with just about anything savoury! Add a few cloves to your next garlic bread, garlic butter, pizza, pasta or salad dressing to really take it up a notch. You can buy vacuum-packed bags of peeled garlic cloves from most supermarkets.
Ingredients
2 cups The Good Oil Extra Virgin Rapeseed Oil
- 350gm garlic cloves, peeled
- 1 sprig of thyme
- 2 sprigs of rosemary
- 2 bay leaves
- 2 tsp black peppercorns
- 1 tsp salt
Method
- Heat oven to 160c. Place the peeled garlic cloves into a medium-sized oven-proof dish. Pour over the rapeseed oil ensuring there is enough to completely cover the garlic (this ensures it doesn’t burn). Scatter over the herbs, spices and salt, using a spoon to submerge them in the oil.
- Bake in the oven for 30 minutes, then remove and stir gently then place back into the oven to continue cooking for another 30 minutes. When the garlic is golden brown, remove from the oven and leave to cool in the dish, then transfer the garlic cloves to clean jars and cover with the garlic-infused oil, then screw the lids on tightly.
- The garlic keeps well in the fridge for up to four weeks, and you can easily freeze it too.
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The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil pressed without chemicals, offering a healthy, versatile choice with a high smoke point—perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings smooth flavour without overpowering your dish.
South Island Rapeseed Crops
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