17 Comments


  1. What an ingenious way to have garlic on the ready at all times. I cook with garlic in virtually every dish . . .well except most breakfast dishes. . .and deserts. Oh never mind, I cook with garlic a lot so I love this idea of prepping it beforehand. Great photography, as always. ๐Ÿ™‚

    • Pang

      Thank you SO MUCH, Lynn. You & I are the same about the garlic. hahahaha
      xoxo


  2. What a great idea! I can never have enough garlic and this is a great way of flavoring food without it being too powerful.
    Love your photography!

    • Pang

      Thank you so much for your kind word, Aysegul. I am so glad we finally visit each other’s blog after IG. ๐Ÿ™‚
      xoxo


  3. I love garlic confit and always have some in the fridge! I think my cooking time is way less than yours so now I am intrigued to give yours a try. Those weck jars are just so darned cute – gorgeous styling, as always, Pang x

    • Pang

      Thank you SO MUCH for your kind words, Selma. So glad you like the post.
      Perhaps, I should bring it to Fiesta Friday. ๐Ÿ™‚
      xoxo


  4. OMG! Pang, you’re a genius… I love this! It’s so simple but I can just tell what a great impact it’ll make in meals. As always, I love, love your photos and styling ๐Ÿ™‚ xoxo

    • Pang

      I am SURE you will love this recipe, Elsa ๐Ÿ™‚
      Thank you so much for your kind word, too, my lovely friend ๐Ÿ™‚
      xoxo


  5. Thank you so much for sharing a jar of this with me! I haven’t cooked much this week since Lucas is gone, but I look forward to trying it soon – I will use it in place of raw garlic in my savory dishes. You are so creative and your photos are just so STUNNING.

    • Pang

      Thank you..Thank you..Thank you, my lovely friend. I hope you like it once you try it.
      So glad you got to meet & mingle ๐Ÿ™‚
      xoxo


  6. I love recipes just like this! I’m a huge, huge garlic fan so I’m definitely going to have to give this recipe a try. I love that it makes enough to share too. I bet this tastes delicious in all kinds of ways, I think I’d have to restrain myself from smearing the whole jar on bread and devouring it in one go though. ๐Ÿ™‚

    • Pang

      You have the same problem as mine, Maria ๐Ÿ™‚
      It could last a month, but I don’t think mine would last that long.. hahaha


  7. I love what you are doing, such a great idea! I have had some Thai chilies laying around for a while now (they were fresh now they are dried, HA!) and have planned on making a chili oil with them and now you have inspired me to do it. I really want to try this recipe. So you might have more links to this post : )

    • Pang

      I am so glad you are going to do chili oil, Stephanie. I am sure the ‘dried’ chilies will be just fine ๐Ÿ™‚
      So happy you stopped by; thank you SO MUCH.
      XOXO

  8. Doug

    I go through a lot of garlic when I cook. Thanks for the recipe,it’s going to save me a lot of time!

    • Pang

      So glad you like it ๐Ÿ™‚
      Thank you for stopping by & for the comment, Doug.

  9. Dawn B

    What a great idea. I would like to know if the Safflower Oil could be replaced with Olive oil? I use tons of garlic and olive oil in my cooking.

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