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Stovetop Garlic Confit with Black Garlic & Phoeapolis Olive Oil

Yields1 ServingPrep Time5 minsCook Time20 minsTotal Time25 mins

Garlic Confit? These creamy, garlicy cloves can be used in countless applications! We paired with sourdough bread and our black garlic cheese.

 2 Heads of Garlic
 3 cups Phoeapolis Oil
 2 Bay Leaves
 2 tsp Herbs of Choice
 1 Baguette
 1 Nuts For Cheese Black Garlic

Take 2 heads of garlic, slice off the bottom (thinly) and set in a deep skillet.


Add Phoeapolis olive oil to the skillet, enough to just cover the top of the garlic heads.


Add 1-2 tsp of fresh herbs and 2 bay leaves.


Turn the stovetop on to low heat and cook for 15-20 minutes. It should come to a bubble/just cook until the garlic cloves are soft and spread like butter.


Remove from heat and add to a glass jar with the oil, set aside to cool.


Once cooled, take your bread slices and add 1 Tbsp of Nuts for Cheese Black Garlic and top with 2-3 garlic cloves.