Garlic Confit

This is a quick and easy way of making Garlic Confit. We use our garlic that is not the best for long term storage and then store it in an air tight container in the refrigerator for up to two weeks.(In most cases, confited garlic is perfectly safe to eat, but storing garlic in oil does come with some risk of botulism, a food-borne illness caused by bacteria that thrive in low-oxygen, low-acid, low-sugar environments)