Garlic- Ward off those colds

I made some garlic confit oil as part of my hampers before Christmas.  It was a revelation in taste.  Something so simple in it’s parts was truly an explosion of flavour in it’s sum.

Tues 06 Jan 068
Garlic ready to go

The most important thing is the quality of the ingredients.  The garlic is critical.  Darina drummed into us the dangers of garlic grown in China.  Whatever methods they use to grow- bleaching… with chlorine.  Seriously.   Chinese garlic is gamma irradiated to prevent sprouting and is also sprayed with Maleic Hydrazide to extend shelf life. All imported garlic is fumigated with Methyl Bromide. So let the buyer beware. Garlic is low in calories and very rich in Vitamin C, Vitamin B6 and Manganese. It also contains trace amounts of various other nutrients.

I’ve also written before about the perils of buying olive oil…see here. It’s very simple.  Break up garlic cloves, (I do about 12 bulbs at a time- gives me 4 jars).  Remove the loose skins.  Add some fresh thyme.  Cover with good quality olive oil.  

Tues 06 Jan 071
Roast in a low oven 150oC for about 45 minutes.  Leave to cool for a while.  Remove the thyme sprigs. Divide between 4 sterilised jars.  Add a fresh sprig of thyme to each, and 2 dessert spoons of balsamic vinegar.  Shake well.  Top up with some fresh oil if not to the lip.

Jar of Garlic Confit Oil
Jar of Garlic Confit Oil

This is just gorgeous spooned over some parsnip, and roasted in a really hot oven for 30 minutes.  The smell is just DEVINE.

Irish Parsnips
Tues 06 Jan 031
Parsnips roasting in the garlic confit oil

I added some of the garlic segments and some of the thyme too.  Must try them on roast potatoes….


Or roast chicken, or maybe on some sourdough….




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