Garlic Confit
Whole garlic cloves gently cooked in olive oil until soft, sweet, and spreadable-and you also get a jar of fragrant garlic-infused oil that instantly upgrades everyday dishes.
Servings: 24 Yield: about 1 ½ cups garlic and oil
Equipment
- 2 quart pot
Ingredients
- 45 cloves fresh raw garlic 3–4 large heads, or one medium bag pre-peeled
- 1 ½ cups extra virgin olive oil enough to fully submerge cloves by about ½ inch
Instructions
Prep garlic
- Gently break the heads apart keeping the whole cloves in tact. With a sharp knife, trim a tiny bit of the root end off, then peel the cloves. You need 45.
Confit the garlic
- Add peeled garlic cloves to a small saucepan. Pour in olive oil to fully submerge the cloves. Set over low heat and warm the oil to 180–200°F (gentle, barely shimmering—no sizzling). Cook 60–75 minutes, adjusting heat as needed to keep it very gentle. Stir occasionally. The confit is done when cloves are buttery soft and mash easily, and are pale golden at most (not browned).
Cooling and storing
- Cool garlic confit completely in the pan, then transfer cloves and oil to a clean jar. Keep cloves submerged and refrigerated. DO NOT STORE AT ROOM TEMPERATURE.
Notes
Garlic Confit Oven Method
- Heat oven to 225°F (or 250°F if you want it slightly faster).
- Place garlic cloves in a small baking dish or oven safe ramekin. Add olive oil to fully submerge. Cover with a lid or foil.
- Bake 60–90 minutes, until cloves are very soft and lightly golden. Check earlier if cloves are small.
- Cool completely, then transfer to a clean jar with cloves submerged.