GARLIC CONFIT / PRESERVE

I have really enjoyed preserving fresh garlic ,preparing this preserve you will get a meltingly soft and savoury garlic to add to all kinds of dishes , you will also have a delicious garlic oil for cooking , drizzling to use in salad dressings . This galic confit / preserve can be frozen in an airtight container for 2 months or kept in the fridge for 3 weeks in a sealed jar . This is what you need.... 3 whole garlic bulbs , cloves separated and peeled , 180 ml of olive oil . Preheat your oven to 160 deg C . Make sure you have a well washed 300ml ml jar with a metal lid and place the jar in the preheated oven for 30 minutes to sterilise it. Remove the jar and lid from the oven and set aside to cool . Place the peeled garlic cloves in a small saucepan and pour over enough olive oil to just cover the garlic. Warm the oil and clove mixture over a medium heat until bubbles just start to rise to the surface , then reduce the heat to very low . Gently poach ( do not boil or fry) for 40 minutes or until the the cloves are tender and lightly browned . Remove from heat and cool to room temperature . Spoon the garlic cloves into the sterilised jar, then cover with the poaching oil . Seal and label the jar . I only prepare the garlic confit / preserve in small batches because of its short life , but it is easily prepared and the oil has so many uses . This recipe is my gift to you ...