RAVISHING Rosemary-Infused Garlic Confit (AIP)
Prep time
Cook time
Total time
This recipe is AIP friendly
Recipe type: Sides & Sauces
Serves: 2 cups
  • 3 large heads of organic garlic (35 cloves/approx. 250g when peeled)
  • 1¼ - 1½ cups extra virgin olive oil
  • 2 large sprigs rosemary
  1. Break up and peel the cloves from your garlic heads. Pop into a small pot.
  2. If needed, cut your rosemary sprigs in half and place on top of the garlic.
  3. Cover the cloves with olive oil.
  4. On a medium heat, bring the oil to a simmer and then immediately lower the heat to low (I use a simmer mat) so that the garlic is slowly poached in the olive oil. Allow the magic to happen until the garlic is still whole, but soft and tender - about 45 minutes.
  5. Using a clean slotted spoon, transfer the garlic into a clean glass jar. Pour the oil over the top, pop on a lid and refrigerate (after you've had a taste or two - be careful, its hot!)
Garlic is a very low acid vegetable. It is important that you use clean utensils and glass jars for this recipe, along with refrigerating the finished product, to ensure food safety.

Will keep refrigerated for 2 - 3 weeks (if it lasts that long!)
Recipe by joannafrankham.com at https://joannafrankham.com/ravishing-rosemary-infused-garlic-confit-aip/