With Spring slowly coming back to the South of France comes the idea of eating again fresh salads, enjoying the arrival of new seasonal produces, and in my house preparing all kinds of confit items that will both season well my salads and boost the creativity on my appetizer platters. And see how this one looks beautiful! Besides, it has some green colour, which is perfect for today as it is Saint Patrick’s Day. This is my homemade Confit Garlic, and within 2 months it will have turned into pure gold!
The confit making aims at both preserving the food and developing its flavors. The chosen food is immerged into a substance that penetrates it and sometimes chemically interacts with it. That is what happens when garlic meets olive oil after a specific preparation. If the process is well executed, the garlic will turn into confit garlic after 2 months (and be edible for a year or so), and the olive oil will be flavored and very nice for seasoning salads or other plain dishes like pasta or potatoes or anything else of your liking. Though, please note it is mandatory to follow the step by step recipe to successfully obtain the desired flavors and keep the confit food edible for a long duration of time after you start opening the mason jar again.
- 3 to 4 garlic heads
- olive oil
- fresh parsley
- black and pink pepper berries
- Toss all garlic cloves in a mason jar to decide how many of them you will have to peel and prepare.
- Empty the mason jar and start sterilizing it (place the mason jar in the sink, pour some boiling water in it to the top, leave it for a while until the water has cooled off a bit, empty it and leave it to dry off naturally).
- In the meantime, heat some water to boil in a saucepan.
- Peel the garlic cloves and remove the germs.
- When water is boiling, place the garlic cloves in the saucepan. Remove from the water about one minute after it’s back to boiling. Drain well.
- Prepare the herbs and pepper, so that everything is ready to be placed along with the garlic at once in the mason jar.
- Toss the garlic cloves, the herbs and the pepper berries in the mason jar.
- Heat some olive oil (the quantity depends what mason jar size you picked). The temperature should approximate 85 degrees Celsius. Don’t let the olive oil come to a boil, if you don’t own a thermometer then just stop heating when the oil starts to make small bubbles on the sides.
- Immediately pour the warm olive oil over the garlic cloves up to the top.
- Screw well the lid on and turn the mason jar upside down.
- Let it cool down before placing it in the fridge.
- Reserve in the fridge for 2 months.
- Once all the garlic is eaten up, do not throw the oil (no waste policy!), it will be amazingly perfumed and suitable to season salads and other dishes of your choice.
Created and Written by Sophie Rebibo-Halimi, © 2016 All Rights Reserved.