So if you spend any time on foodstagram you’ve probably seen people raving about garlic confit, smearing it on bread, popping a whole clove in their mouth. If you’ve never had it you’re probably wondering what’s the hype about garlic confit? The hype is, it’s the best, easiest spread you can make.

If you’re a person that loves information rabbit holes (like me!) you know what confit is. If not here’s the short and skinny of it. Confit is any food cooked slowly, usually in oil, over a low temperature. Confit is a traditional method of food preservation, in modern cooking, however, is synonymous with slow cooking.

Lets get on to the confit-ing! You need a small pot, a good olive oil (good = the one you think tastes the best), a garlic bulb. That’s it.

Start by peeling the garlic, and trimming the ends, place them in the pot, cover with oil then heat the oil to a low simmer. There should be small bubbles around the garlic cloves, but not a rolling boil. Once you’ve got bubbles, set the timer for 45 to 65 minutes, and chill. Or make a little something to go with you garlic confit.

Spread it on crusty bread, or toss it into any dish that needs garlic. You can also get fancy with your confit by adding bay, or rosemary, maybe even a little sage. I recommend testing plain confit first, then break out all the herbs.

That’s the hype about garlic confit, get some jars, your favorite audio book, and join us! We’ve got the crusty bread!

Drop your favorite hyped food in the comments!