Garlic Confit
Learn how to make garlic confit that’s a creamy, herby garlic delight that you can smash on toast, add to homemade sauces, soups and more.
Servings: 1 jar
Ingredients
- 3 heads of garlic
- 1 ½ cups extra virgin olive oil
- 3 sprigs rosemary or thyme optional
- 1/3 teaspoon red chili flakes optional
Instructions
Stovetop Method
- Add garlic, olive oil, and rosemary to a small saucepan set over medium-low heat.
- Bring to a low simmer, then reduce the heat to very low. This will create a gentle simmer that will go for about 40-90 minutes. Mine took 40 minutes.
- Cook until garlic is golden and tender.
- Cool completely, then transfer to an airtight jar. Make sure garlic is completely covered in oil. If not, add more oil. Refrigerate.
Oven Method
- Preheat oven to 250°F.
- Add garlic and oil to an oven-safe dish. Make sure garlic is completely submerged in oil. If not, add more than the amount listed.
- Cover and bake for about 2 hours, until golden (not brown), and tender.
- Place on a heatproof surface, allowing to cool completely. Once cooled, pour into an airtight container and refrigerate until serving.
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Notes
Storing Instructions: Cool garlic confit as quickly as possible. Store garlic confit in a clean container with the oil, ensuring it covers all garlic cloves. Cover with plastic before sealing the container. Keep in the refrigerator for 1-2 weeks, but no longer to avoid food borne illnesses.
Room Temperature: Do not ever store garlic confit at room temperature.
Freezing Instructions: Freeze for up to 3 months.
How to make Vegan: Keep recipe as is.
How to make Gluten Free: Keep recipe as is.