Garlic confit

This recipe allows you to obtain soft and tender garlic with a rich flavor, as well as aromatic oil that is perfect for various keto dishes.

First, peel the garlic cloves (200 g) from the skin (but do not chop them – leave them whole).

In a small saucepan or skillet, pour in olive oil (250 ml). Add the prepared garlic cloves, and if desired, sprigs of thyme (1-2 sprigs) and bay leaves (1-2 pieces). Also add ½ tsp of sea salt.

Set the heat to the lowest setting so that the oil temperature is around 90-100°C. It should not boil, just lightly bubble.

Cook the mixture for 40-60 minutes until the garlic becomes soft, slightly golden, and creamy inside.

Note that it is important to maintain a low temperature to prevent the oil from boiling.

Once the garlic is ready, let it cool completely in the oil. Then carefully transfer the garlic along with the oil into a sterilized glass jar.

Store the confit in the refrigerator for up to 2 weeks. It can also be frozen in silicone ice cube trays and stored for up to 3 months.

How to use

You can use the dish in the following ways:

• Spread it on keto crackers or avocado slices.
• Add it to salad dressings.
• Use it in marinades for meat and fish.
• Cook vegetables and eggs in aromatic garlic oil.