Here is the famous garlic, oil, and chili (made with black garlic). This sauce contains 6 cloves of garlic (uncooked), but I assure you that you won't taste the garlic aftertaste... It's very delicate with a slight licorice aroma caused by the sweetness of the garlic.If you try it, you won't make it with white garlic again.If you don't use all the garlic you bought, store it in an airtight glass jar in the fridge (vegetable section), and it will keep for a long time.

Now you can buy garlic in bulk without worry. Make a big batch of paste and freeze it for long-term storage.The story behind this recipeI bought a large amount of garlic at Costco, so I decided to make paste to preserve it. It's much cheaper than buying jars or tubes. It can be stored in the freezer for several months.

I had a bag of garlic I needed to use up soon and this is the way we roast garlic in class and at work. It's my favorite way to do it because you're getting the best of both worlds. Not only are you roasting the garlic you're also infusing the oil as well. You can save the oil and use it later.

Garlic puree is pure minced whole garlic bulbs and good for a few days after thawing. Garlic paste is puree with olive oil and flaked seasalt and is good for a week after thawing. A great way to save garlic bulbs when they get soft. An ice cube has the strength of half a bulb.The ice cube tray holds 14 ice cubes, that is seven whole bulbs of garlic. The trays have covers, they stack. Good for a year in the freezer. Best for pastas, olive oil dips, garlic butter, garlic aioli and mashed potatoes.

Delicious flavored oil for any dish but used widely in Latin dishes

Great for using and preserving a large amount of garlic.The origin of this recipeI saw a method on TV where garlic was fried with the skin on. I received a lot of peeled garlic, fried it, and mashed it, resulting in a rich paste.

Garlic oil is very useful and I make it whenever garlic is in season.Since it's a bit of bother, I make it with oven-cooked garlic.This recipe produces a non-bitter and simple garlic oil.Tightly wrap the garlic in the aluminium foil. If the juice leaks out, it will be smelly.This will not turn solid when stored in the fridge. It can keep at room temperature for a month. Store in the fridge in the summer timeIf adding chili peppers or herbs, dry them well before adding. Recipe by Wanko mama

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.

Make the paste and freeze it. This way, you can quickly make bagna cauda or garlic mayonnaise. It can be stored in the freezer.Origin of this recipeI make the paste to use for bagna cauda or mix it with mayonnaise to make garlic mayonnaise. I make this paste when I have a large amount of fresh garlic.

High protein & full of antioxydants. Great in a sandwich or with raw veggies & pita crisps or crackers as a snack. You can make in advance and keep in the fridge for up to five days when left in an hermetic container.

You can use garlic confit for various dishes and it's so easy to make.I like to eat it on bread, because the garlic is nicely spreadable.But you can use it to top your vegtables off, make garlic butter, top it on your steak, use it for pasta or any kind of food.It does great in mashed potatoes or to make a creamy garlic soup.You can also use the garlic oil for salads, marinades or on top of meat or to panfry meat or potatoes.

This is one of my favorites and the ingredients are so simple and it’s very easy and fast if you are a busy person.Ps: this recipe contains only 290kcal so it’s suitable for weight loss