Slow Roasted Garlic Confit

• 6 heads of garlic

• 1 cup of high quality olive oil

• 1 bunch rosemary

• 1 bunch thyme

Garlic confit is roasted garlic cloves that are slow roasted over a long period of time at a low temperature in olive oil. By roasting the cloves for a lengthy period of time it takes the intense flavor and smell of garlic away and transforms it into a savory and sweet delight. The cloves can be spread whole or made into a spread and eaten on warm crusty bread, it can also be mixed into dips, spreads or hummus.

First, preheat the oven to 250 Fahrenheit.

Peel your garlic cloves; this is a tedious task so you may also buy a bag of already peeled garlic cloves if you wish. Once the garlic is peeled, add them to a shallow roasting dish with a cup of high quality olive oil (I used California Olive Ranch: medium extra virgin olive oil) or until the garlic cloves are covered completely in the oil, then add herbs of choice. I used rosemary and thyme. Roast for 2 hours.

The garlic should be a medium golden brown when you take it out of the oven. Let the garlic cool and then add it to a small mason jar. Keep the confit in the fridge for up to ten days.