We “confit” garlic for ourselves, but now for you as well. Confit which comes from the French word confire which means literally to preserve, a confit being any type of food that is cooked slowly over a long period of time as a method of preservation. So we preserve for the months when fresh garlic is not available – or for any other time you like! The garlic is simmered long and slow in our olive oil until they are soft and golden and very, very delicious. Try some instead of cholesterol laden butter, on toast. Add a clove and olive oil to salad dressings and to everything else you cook. It’s delicious!