Got leftover garlic? Whether you’ve got an entire extra head or a handful of cloves lying around, your leftovers will lead you to one of the greatest condiments of all time: garlic confit. Basically, you roast garlic in olive oil until each clove becomes soft, golden, and fragrant. And spreadable.
Cut the top off an entire clove of garlic and place it in a small ovenproof dish. Pour enough olive oil to cover the exposed cloves, then cover the dish with a lid or wrap it tightly in foil.
If you’ve got loose cloves, you can simply put them, skin and all, into the dish and cover with oil before baking.
Preheat the oven to 300°F. Bake for 1 hour, until the garlic is very soft and only just slightly golden. Let cool, then squeeze the garlic cloves out of the head and/or skins and mash them slightly into the oil. Season with salt and use the cloves as a dip or sandwich spread. You can dip bread in the oil, too, or drain it off and whisk it into salad dressing.
So beautiful and golden! This confit can also be added to any kind of stew or as a topping for pizza. It’s flavorful, easy, fragrant, and requires just two ingredients: garlic and oil.