Answer: As soon as the outerwrapping on the garlic is dry and papery, it's ready to store in a cool, dry place, or preserved in oil. You'll need good quality oil (olive oil is best!), and some sterilized jars. Here's how to do it:
Put the oil into a pan. Separate the garlic cloves and remove the outer skin. Add the garlic cloves to the oil, heat and simmer gently for 15 minutes. Take care not to boil the oil; the garlic should be slowly and gently cooked.
Remove the pan from the heat. Carefully pour the still hot oil into the sterilized jars. Seal and allow to cool.
Store the garlic and oil confit in a refrigerator until you're ready to use. It won't keep indefinitely, but it will keep for many months.
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