Garlic makes even the simplest recipe delicious, and confit of garlic has a lovely mellow taste as well as making the best garlic oil for dressings.
Confit of garlic is a clever way of preserving garlic and making garlic-infused olive oil all in one go. You can use the squidgy and pungent garlic cloves to quickly cheer up some meat or veggies, or pour some oil over spaghetti. Simply pop a few cloves of garlic out of a preserved bulb and smash them up or puree with some of the garlicky oil and spread the soft garlic cloves over toasted bread or tomato and basil crostini. The soft garlic cloves and oil can also be incorporated into a vegetable pasta or risotto. Also delicious used in pesto or houmous recipes.
Known to have antibacterial, antiviral and antifungal properties garlic packs a punch against common everyday infections.
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