Garlic Confit with Herbs and Olive Oil Recipe

If you adore the mellow sweetness of garlic with a fragrant herbal touch, then you are going to fall head over heels for this Garlic Confit with Herbs and Olive Oil Recipe. Slow-cooked to tender perfection, each garlic clove transforms into a luscious, buttery morsel bursting with deep, rich flavor thanks to the gentle simmer in olive oil alongside aromatic herbs and just a hint of spice. This recipe is a charming way to elevate everyday dishes, offering a versatile, irresistible condiment that feels like a little jar of magic on your kitchen shelf.

Ingredients You’ll Need

The beauty of the Garlic Confit with Herbs and Olive Oil Recipe lies in its simplicity — every ingredient is carefully chosen to complement one another, resulting in a harmonious melody of flavor, texture, and color. Expect straightforward pantry staples that come together effortlessly to produce something truly special.

• 2 heads garlic: Fresh garlic cloves, peeled to ensure even cooking and silky texture.
• 3/4 cup olive oil: High-quality extra virgin olive oil to gently infuse the garlic with richness and depth.
• 1 teaspoon red pepper flakes: Adds just a whisper of heat to brighten the mellow garlic.
• 2 teaspoons Italian herbs blend: A classic mix of thyme, rosemary, oregano, and basil to give an irresistible herbal aroma.

How to Make Garlic Confit with Herbs and Olive Oil Recipe

Step 1: Prepare Your Garlic

Start by peeling each garlic clove carefully, discarding the hulls to ensure that the cloves will absorb the olive oil and herbs evenly. Taking your time here pays off because the softness and sweetness of the garlic after slow cooking hinge on this simple step.

Step 2: Layer Your Ingredients

Place the peeled garlic cloves in a small oven-safe dish or a sturdy pan if cooking on the stove. Pour over the olive oil until the garlic is fully submerged. This oil bath is essential for the slow cooking process and preserving the garlic’s delicate texture. Sprinkle the red pepper flakes and Italian herb blend evenly to coat the cloves with flavor.

Step 3: Slow Cook the Garlic

For a tender, golden garlic confit, cover the dish with foil and bake it in a preheated oven at 325°F for about one hour. Alternatively, if you prefer stove-top cooking, gently warm the garlic and oil just until bubbles appear, then lower the heat to medium-low. Let the garlic simmer slowly, stirring occasionally, for 1 to 1.5 hours. Either method softens the garlic so well that it yields to the touch of a fork like butter.

Step 4: Cool and Store

Once cooked, allow the garlic confit to cool naturally in the oil. Then transfer it to an airtight jar and refrigerate. The flavors continue to meld together, resulting in an even richer taste the next day. Your confit will keep beautifully for up to a week, making it perfect for quick meals all week long.

How to Serve Garlic Confit with Herbs and Olive Oil Recipe

Garnishes

This confit shines as a delightful garnish; spread it over toasted baguette slices or crostini for appetizer heaven. The golden garlic cloves bring an intense, mellow burst of flavor that instantly elevates bruschetta, salads, or even simple roasted vegetables.

Side Dishes

Enhance any side dish with a spoonful of garlic confit. Stir the softened garlic and herb oil into mashed potatoes, pasta, or roasted root vegetables for a fragrant and silky finish. It’s a brilliant shortcut to infuse your sides with gourmet depth without fuss.

Creative Ways to Present

Think beyond the basics by incorporating the garlic confit into dressings, dips, and sauces. Blend cloves into aioli or hummus for a gentle garlic warmth, or use the infused olive oil as a drizzle over grilled seafood or steamed greens. The versatility of this Garlic Confit with Herbs and Olive Oil Recipe invites endless culinary creativity.

Make Ahead and Storage

Storing Leftovers

Store leftover garlic confit in a sealed container in the refrigerator to maintain its freshness. Because the garlic is preserved in olive oil, it stays moist and flavorful, making it a convenient addition to many meals throughout the week.

Freezing

If you want to keep your garlic confit for longer, freezing is an option. Transfer cloves with some olive oil into an airtight container or ice cube trays for easy portioning. When ready to use, thaw overnight in the fridge or gently warm to bring back its silky softness.

Reheating

Reheat gently to avoid burning the olive oil or toughening the garlic cloves. Warm the confit over low heat, whether on the stove or in the microwave in short bursts, until just heated through. This preserves the delicate flavors and maintains the luxurious texture you love in this Garlic Confit with Herbs and Olive Oil Recipe.

FAQs

Can I use any type of garlic for this recipe?

Absolutely! While regular garlic works great, fresh, firm bulbs without green shoots are ideal. Avoid older garlic that’s sprouted or soft for the best flavor and texture.

Is garlic confit safe to store in oil?

Yes, but always keep it refrigerated and use within one week to prevent any food safety issues. The oil acts as a preservative, but refrigeration is necessary to keep it fresh and safe.

Can I customize the herbs used in this recipe?

Definitely! Feel free to experiment with your favorite herbs like thyme, rosemary, bay leaves, or even a touch of sage. Each herb changes the flavor profile beautifully.

Does the oil become garlic-flavored and can I use it?

Yes, the oil absorbs wonderful garlic and herb flavors and is perfect for cooking or drizzling over dishes. Just use it like an infused olive oil to add an extra layer of taste.

How long does it take to make this garlic confit?

The process takes about 1 to 1.5 hours for cooking plus additional time for cooling. It’s a slow and gentle method, absolutely worth the wait for the incredible results.

Final Thoughts

This Garlic Confit with Herbs and Olive Oil Recipe is a love letter to garlic in its most tender and flavorful form. Whether you use it to brighten everyday dishes or as a special touch for gatherings, it promises layers of richness with very little effort. I encourage you to make a batch soon — your taste buds will thank you for keeping this little jar of garlic goodness close at hand.

Garlic Confit with Herbs and Olive Oil Recipe

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Garlic Confit is a flavorful, slow-cooked garlic preparation where whole peeled garlic cloves are gently simmered or baked in olive oil with herbs and spices until soft and golden. This method mellows the garlic’s harshness and infuses the oil with rich, aromatic flavor, perfect for spreading on bread, adding to dishes, or using as a cooking oil.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 1 to 1.5 hours
• Total Time: 1 hour 45 minutes
• Yield: About 1 cup of garlic confit
• Category: Condiment
• Method: Baking
• Cuisine: French
• Diet: Low Fat

Ingredients

Garlic Confit Ingredients

• 2 heads garlic, cloves peeled and hulls discarded
• 3/4 cup olive oil
• 1 teaspoon red pepper flakes
• 2 teaspoons Italian herbs blend (e.g., thyme, rosemary, bay leaves)

Instructions

1. Prepare the garlic: Peel the garlic cloves from 2 heads of garlic, discarding the hulls. Make sure the cloves are whole and unbroken for slow cooking.
2. Place garlic in cookware: Transfer the peeled garlic cloves to a small oven-safe dish if baking or to a pan if cooking on the stove.
3. Cover with olive oil and add herbs: Pour 3/4 cup of olive oil over the garlic cloves, ensuring they are fully submerged. Add 1 teaspoon of red pepper flakes and 2 teaspoons of an Italian herbs blend for flavor.
4. Cooking via oven method: Preheat the oven to 325°F (163°C). Cover the dish containing the garlic and oil with foil and bake for approximately 1 hour until the garlic is soft and golden.
5. Cooking via stovetop method: Heat the garlic and oil mixture over medium heat until small bubbles form around the garlic. Then reduce the heat to medium-low and simmer gently for 1 to 1.5 hours, allowing the garlic to slowly soften until golden and easily squished with light pressure from a fork.
6. Cooling and storage: Remove from heat or oven and let cool completely. Transfer the garlic confit along with the oil into an airtight jar and refrigerate. It can be stored safely for up to one week.

Notes

• Ensure garlic cloves are fully submerged in oil for even cooking and to prevent burning.
• The oil used to cook the garlic becomes infused with flavor and can be used as a delicious cooking or finishing oil.
• Garlic confit can be spread on bread, added to sauces, or used in dressings to add a rich garlic flavor.
• Store the confit in the refrigerator and consume within one week to ensure freshness and food safety.
• Always use a clean utensil to remove garlic or oil from the jar to avoid contamination.