Roasted garlic confit

Confit garlic is nothing more than the peeled cloves slow cooked in a bath of seasoned oil. This strips the raw cloves of their acidity, removes their sharp heat, and concentrates their sweetness. Use these soft cloves anytime butter or garlic is called for in a savory recipe, and especially if raw garlic is too harsh for you.
Garlic confit will last forever (okay, a month) as long as you put it in a clean jar, refrigerate it, and refrain from double dipping. If the spoonful of confit touches other food, don’t put that same spoon back into the jar for more. This calls for 4 cups total of oil. If it isn’t enough to cover the garlic cloves completely, add more. To freeze, first puree the cloves and store in 3-tablespoon portions in small resealable plastic bags. Let thaw before using.

Not only is it Paleo/Keto/Whole 30 compliant, the garlic cloves become soft, buttery and very sweet, it’s like eating candy! Peeling the garlic is a bit of a pain, but it’s so worth it.
ALWAYS have some of this in your refrigerator to add to so many dishes, or just to mash onto some toast.

4 cups olive oil (always have more incase you need it)
4 cups peeled garlic cloves
1/2 cup fresh basil leaves, ripped
1.5 tsp black peppercorns
1 tbsp Kosher salt
8-10 good-sized sprigs of rosemary or thyme
2 bay leaves

Preheat the oven to 300°F.

Place the garlic cloves, bay leaf, thyme or rosemary, salt, and peppercorns in a heavy-bottomed, oven-proof pot. Spread out evenly and make sure the garlic cloves are submerged in the oil.

Pour the olive oil over to cover. Cover, transfer to the oven, and bake until the garlic cloves are pale gold and tender (you should be able to smash them with the back of a spoon), about 50 minutes.
Cool to room temperature.

Transfer the cloves and oil to a clean, wide-mouthed resealable jar.
Store in the fridge for up to 6 weeks and don’t worry if the oil becomes solid, just remove it from the fridge for 30 mins or so until it becomes liquid again.

** When you use the garlic, sprinkling it with a good quality salt is really nice.