Garlic Confit with Herbs and Olive Oil Recipe
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
