this was so yummy.. and my house smelled amazing.. sam stopped by and said she could smell it outside.. i used the garlic infused oil and the roasted garlic on my garlic, spinach and asparagus pizza.. which by the way was also amazing.. it's now my new favorite pizza.. that recipe tomorrow.. but now on to this garlic confit.. it couldn't be easier.. and for a good explanation of what confit is read here... i can't wait to use the oil and the garlic in mashed taters this weekend.. i am having a dinner party and will be tyring out some new recipes.. i will give you the 411 about it next week, well if it all turns out okay i will... if it doesn't we will pretend it didn 't happen.. my mom says i have scarlet ohara syndrome.. things i don't want to think about i don't and i just push them out of my head until another day.. which usually never arrives.. so nothing wrong with that..*smile* but seriously folks this super easy and really yummy..
1 cup garlic cloves (about 4 heads of garlic peeled)
1 cup good quality extra virgin olive oil
salt and fresh cracked black pepper
preheat your oven to 400.. add all your ingredients in an oven safe dish.. cook in the oven for 1 hour..
once cooled remove the garlic cloves and keep in an air tight container in the fridge (can be kept in fridge for about 2 weeks) and the oil i added to a glass jar with a few garlic cloves thrown in and i plan on using whenever a recipe calls for olive oil.. it will last about a week.. (doubtful in my house but ya never know.. we heart garlic!!)