Be careful as this recipe is addicting! Roasted in olive oil, garlic is a perfect flavour enhancer in all sorts of meals, from sandwiches to soups and dressings, bringing experience of food to the deeper level! If you're making a spread out of this confit, it tastes delicious over toast, sandwiches and wraps.
200 g garlic cloves (peeled)
125 ml olive oil
a pinch of salt
In an oven-safe baking dish, place all the ingredients and stir lightly - making sure that the garlic cloves are coated in olive oil.
Bake in a preheated oven (125°C) for 40-50 minutes.
Gently transfer the garlic and oil into clean and sterilized glass jars - filling it all the way to the top while the mixture is still hot. Close the lid tightly and let it cool before storing in the fridge.
To make a spread, simple blend the roasted garlic and oil in a food processor. This spread is good for one week in an air-tight container.
Maria Dokshina is a food photographer, vegan recipe developer, certified chef with years of experience on professional kitchen, currently studying Holistic nutrition.
In her Instagram blog @planty_ she shares all things wholesome plant based food inspiring others to eat a healthier more natural diet. Her ebook “Planty in Italy” featuring authentic Italian cuisine made vegan has landed in the hands of 300+ thousands of people throughout the vegan community.