Rich, mellow, fuss-free garlic.
Our garlic confit evolved from a simple time-saver Matthew Card (our creative director of recipes and products) started making when his first child was born. Short on time, but unwilling to compromise his cooking, each weekend Matt made a big Mason jar full of sliced garlic simmered in olive oil. The prepped garlic made it much faster to whip up quick, flavorful meals. The kitchen took Matt’s basic recipe and ran with it. For starters, they added buttery ghee for a creamier, smoother mouthfeel. Bay leaves helped round out the flavor without distracting from the garlic, and a hint of fruity Aleppo chili pepper and splash of lemon juice cut through the richness to clarify the confit’s flavor.