This stuff is what miracles are made of! Make it and stick it in the fridge. I promise, it will be gone by the end of the week! Mix it into your mashed potatoes. Use it in your spaghetti sauce. Use it in any recipe that calls for garlic. Spread it on French bread. Mix it with mayonnaise, to make a yummy condiment your guests won't soon forget. Your house will smell delicious while your making this.

Brother wants some big chunks more than too smooth.

I love garlic mashed potatoes, but rarely order it when eating out because I find it's never garlicky enough. So I made my own, heavy on garlic and butter. These are garlic with a capital G.

We grow hardneck garlic cloves, and have two lucious bay laurel trees for fresh laurel leaves, and grow fresh thyme, blossoming at the moment, the major ingredients in garlic confit in oil. Always keep a jar in the fridge. The garlic skins and cores are pulverized in the food processor and sprinkled like granulated garlic. No waste.Our garlic confit is adapted from a recipe from the famous greek chef Michael Psilakis, without the salt. We dont add salt to oil, we add salt after frying, salt makes oils rancid.There is a concern that garlic in oil can cause botulism. According to university research, when heated at least 15 minutes at 251 F degrees, botulism is killed. So we cook at 251F degrees in a mixture of olive and canola oil. We also keep ours in the freezer.Our garlic puree is made in an instant from confit garlic cloves and flaked seasalt with a mortar and pestle, a garlic press, or a mallet, or lay the side of a knife on top and press.

A hearty garlic soup made with extra virgin olive oil from Spain! The perfect way to use leftover bread to make something delicious.

You can put this on any kind of sandwich. Use it in place of mayonnaise. For dipping bread etc.

If you love garlic you most likely will love this soup. If you don't love garlic maybe you can try it who knows you may like it.

Quick and easy way to whip up some garlic butter

the roasting of the garlic just brings out a different taste. I love the comments. thanks for making

I keep this flavored butter in the freezer at all times. It's there for a quick sauce for vegetables. It is delicious on fish and as a finishing touch on meats. Just slice the amount you need and keep the rest frozen for another time.