Garlic confit
A source of antioxidants and healthy fats, this dish supports heart health and the immune system. The delicate taste of garlic combined with the aroma of olive oil makes it an ideal complement to various dishes.
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.
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