Garlic and herb oil

150 ml olive oil

1 bulb of garlic

cloves removed and peeled

1 sprig of rosemary

1 pinch of salt

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

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

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.