Garlic Confit Oil

We're thrilled to share one of our favorite kitchen tools along with a special recipe from the makers of this much-loved infuser. The creators of the Mason Tap (along with many other innovative kitchen tools) are two friends who have found a passion for form + function in the foodie world. Their Brooklyn workshop is home for designing, creating and tasting their creations. They have graciously shared their recipe for making garlic confit and recommended this concoction to punch up any savory dish.

How To Use Garlic Confit:

• Make a vinaigrette + toss it with greens
• Layer on pizzas or sandwiches
• Add to sauces, soups, and stews
• Toss with pasta and vegetable dishes
• Drizzle over roasted vegetables

The Perfect Infuser:

Developed by the Brooklyn team W&P design, the Mason Tap is a unique pour spout that fits any regular mouth mason jar. The handcrafted flip cap and filtering straw (for an even pour) are made in the USA from high-grade stainless steel. It's the ideal infuser jar for salad dressing, infused waters, oils or spirits. 

This multifunctional tool allows for creating custom blends while making it easy to filter, pour, seal, store and serve your signature creations. Note: the glass jar is not included with the Mason Tap.

RECIPE:  Garlic Confit Oil 
makes 8 oz

Ingredients:

• 1 head of garlic
• Sea salt
• Freshly ground black pepper
• 1 cup of extra virgin olive oil
• 5 whole black peppercorns
• 4 sprigs of fresh thyme

Directions: 

1. Preheat the oven to 300 degrees. Rinse the head of garlic and cut off the top, exposing the cloves. Season the exposed edges with salt and pepper and place facedown in a deep baking dish.

2. Add the olive oil, peppercorns, and fresh thyme to the baking dish, cover with aluminum foil, and roast for one hour.

3. Remove from the oven and let cool for 30 minutes, covered.

4. Uncover and remove the garlic, placing on a towel to drain. Strain the oil through cheesecloth and into an 8 oz Mason jar, adding one fresh sprig of thyme.

5. Squeeze the cloves of garlic from the head and add them to the Mason jar. The infusion and roasted garlic cloves will keep in the refrigerator for up to one month. 

Do you have a signature infused oil or vinegar? Please tell us what you like to make in the comments below.