Garlic Confit

This is such a treat to have in the fridge for everything from roast potatoes, dips, toast, garlic butter steaks, focaccia and more! The key to it tasting so good is the quality of the oil you’re using.

INGREDIENTS
You’ll need:
_ Desired amount of garlic - we used one bulb here but if you’re doing a big batch, use as much as you want / need
_Phileos Extra Virgin Olive Oil @oleaofmonemvasia
_Salt
_Rosemary

Method:
_Preheat the oven to 120 degrees celsius  
_Peel the garlic 
_Place the garlic cloves and rosemary into an ovenproof dish and fully submerge in extra virgin olive oil. It’s important the garlic is fully submerged in the olive oil so it does not burn
_Bake for 2 hours or until the garlic is brown in colour
_Either use immediately or allow the garlic cloves to cool whole and store in an airtight container or jar for up to several weeks in the fridge