Confit garlic
150 ml olive oil
1 bulb of garlic
cloves removed and peeled
1 sprig of rosemary
1 pinch of salt
Garlic and herb oil
1 bunch of flat-leaved parsley (about 20 g)
leaves plucked
1 bunch of basil (about 20 g)
leaves plucked
1 bunch of oregano (about 20 g)
leaves plucked
1 clove of garlic
Confit garlic
Put the oil, garlic cloves, rosemary and salt into a small ovenproof dish, making sure the garlic cloves are covered by the oil. Put the dish on a wire shelf in the cooking space and cook at 90 °C for about 1½ hours until soft using the hot air humid mode. Take out and leave to cool down. Remove the sprig of rosemary.
Hot air humid 90 °C for 1 Hrs 30 Mins
Garlic and herb oil
Put the confit garlic and oil in a jug blender, add the herbs and fresh garlic, purée on a high setting for about 5 minutes, transfer to the prepared preserving jar and leave to cool down.
Tips
The garlic and herb oil can be stored in a tightly sealed container in the refrigerator for about a week.
Additional information
Created by
V-ZUG Ltd.
Created on
9/2/25