Garlic Confit
In this simple Garlic Confit recipe, whole garlic cloves are slowly cook in olive oil with herbs until they become soft, sweet, and spreadable. The infused oil is just as delicious—perfect for drizzling over roasted vegetables, swirling into pasta, or using in dressings.
Servings: 32 (about 2 cups)
Ingredients
- 2 cups (12 ounces) whole garlic cloves
- 1 cup extra virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoons whole black peppercorns
- 2 sprigs fresh thyme (optional)
- 1 sprig fresh rosemary (optional)
Instructions
- Prep the garlic. Use a paring knife to trim the stem end of each clove. Peel the garlic by placing the cloves, in batches, in a stainless steel prep bowl. Overturn a second bowl of the same or similar size on top and pinch the edges of the bowls together to make a capsule. Shake vigorously, pausing every ten shakes or so to remove peeled cloves. Repeat as necessary until all garlic is peeled.
- Get ready. Preheat your oven to 250°F. Add peeled garlic, olive oil, salt, and peppercorns to a 8x8 baking dish or loaf pan. If using, tuck the herbs down into the oil so they’re submerged. It’s ok if the garlic floats and the cloves are not completely submerged. Let cool completely, then store in an airtight container in the refrigerator.
- Confit the garlic. Bake the garlic, uncovered, for 2 hours. For the first hour, it will appear that little is happening, but in the second hour you’ll see the oil bubbling gently. It's ready once the garlic cloves are lightly browned and completely tender. Let cool completely, then store in an airtight container in the fridge.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
- To Use Dried Herbs: Feel free to use 1/2 teaspoon each of dried thyme leaves or rosemary in dried form.
- Slow cooker method: Add garlic, olive oil, herbs, salt, and peppercorns to the bowl of a slow cooker. Cook on low for 3 to 4 hours, until the garlic is completely soft and spreadable.
- How to Store Garlic Confit:
- Garlic confit must be stored in the refrigerator in a clean container. The olive oil will solidify slightly; bring it to room temperature to use, and it will re-liquefy.
- It will keep for up to 1 week in the refrigerator.
- You can freeze it for longer storage, just remember to thaw it in the refrigerator before using.
- Do not store it on the countertop due to the risk of bacterial growth.
- Nutrition Information is calculated per tablespoon of garlic confit in oil.
Nutrition
Calories: 72.5kcal | Carbohydrates: 2.9g | Protein: 0.5g | Fat: 6.8g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4.9g | Sodium: 74.3mg | Potassium: 35mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 4IU | Vitamin C: 2.8mg | Calcium: 15.9mg | Iron: 0.2mg
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