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Confit garlic in olive oil

A delight to prepare in advance.

Vegetarian Vegan Public
Course: Appetizer
Preparation time: 15 minutes
Energy: 654 kcal / serving

Instructions

  • 1.   Separate the garlic cloves from the head, without peeling them. Put them in a saucepan with 1 sprig of rosemary, 1 sprig of thyme, and the peppercorns. Cover with olive oil. Heat over medium heat until small regular bubbles form.
  • 2.   Then reduce the heat and let it cook for 50 minutes over very low heat. Let it cool to room temperature.
  • 3.   Strain the contents of the saucepan through a sieve and collect the olive oil. Divide the confit cloves into 2 previously sterilized jars. Add 1 sprig of fresh rosemary and 1 sprig of fresh thyme to each container, then cover with fragrant olive oil. Store in the refrigerator and consume within 2 weeks.

Ingredients for servings

  • 650 g of head of garlic
  • 3 sprig of rosemary
  • 3 sprig of thyme
  • 10 peppercorns
  • 500 g of olive oil

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    654 kcal
    33 %
  • Fat
    62,48 g
    89 %
  • of which saturated
    9,52 g
    48 %
  • Carbohydrates
    15,23 g
    6 %
  • of which sugar
    ?
    ?
  • Protein
    4,37 g
    9 %
  • Fibers
    4,9 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference