Amanda Maiorano whipped up the perfect winter side using Cobram Estate’s Classic Extra Virgin Olive Oil pouch.
Garlic confit garlic bread
Save this recipe for the next time pasta or soup is on the menu.
Ingredients
- 1 head garlic
- 200 ml Cobram Estate Classic Extra Virgin Olive Oil
- 1/2 tsp sea salt
- 1 tbsp parsley finely chopped
- 1/2 tsp lemon zest
- 1 large baguette
- 15 g parmesan cheese
Instructions
- Peel the garlic and place in a small saucepan with the Cobram Estate Extra Virgin Olive Oil. Cook over medium-low heat for 25-30 minutes, or until softened and lightly browned.
- Use a slotted spoon to remove the garlic from the oil and transfer to a clean bowl. Add the chopped parsley, lemon zest, salt and 2 tbsp of the oil. Mash to combine, until smooth.
- Slice the baguette into long pieces and lightly toast. Spread the garlic mixture on top, and finish with grated parmesan cheese.
Notes
Cobram Estate is now delivering its finest products direct to kitchens right across Australia with its new subscription model. Available now via the Cobram Estate website, when you place your initial order with Cobram Estate, you’ll receive a reusable ceramic bottle and three pouches of your preferred extra virgin olive oil. With Cobram Estate Extra Virgin Olive Oil Pouches, you can alter the way you purchase and use olive oil. These pouches are lightweight, recyclable, and convenient to subscribe and save. After using the pouches, return them to Cobram Estate, and they’ll recycle them with their partner, Replas, a top recycled plastic manufacturer in Australia.
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