120°C is good. Cook for at least one hour. Add aromatics like thyme or rosemary if you feel like it.
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Cake day: August 6th, 2024
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I just prefer a good olive oil. The confit is way better used on pasta that way. But you’re right, rapeseed oil might be a better choice if you don’t want it to solidify.
I always have some emergency garlic confit in the fridge.
Take an ovenproof baking dish, fill with peeled garlic cloves, cover cloves with high quality olive oil. Cover with tin foil. Cook for one hour in oven, low temperature.
Store in glasses. Will keep for weeks. Or months in fridge, although the oil will become solid.
Use it for whatever needs a garlic boost (which is almost everything).
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You’re welcome! You’ll love it. There are tons of Youtube videos about this, btw.
And there are tons of great things you can do with it - for example:
Blend the soft garlic with parmeggiano, spread on slice of ciabatta, sprinkle with cheese, bake until golden brown, sprinkle some garlic oil and parsley. That’s some fantastic garlic bread.