This Garlic Confit recipe is easy to make and incredibly versatile in its use.
What is Garlic Confit?
To confit something is to preserve it. In this case, it is the preservation of garlic.
Garlic Confit is made from peeled garlic cloves that are bathed in olive oil and slow-cooked. It can be made on the stovetop (this method) or in the oven. It is easy to make and incredibly versatile in its use.
What is Garlic Confit used for?
While there are a multitude of uses for Garlic Confit, here are some of my favorites:
- Smash the tender cloves onto toasted bread or pizza. You can also smash the cloves with a soft cheese, such as goat cheese.
- Toss with pasta or stir into pasta sauce. The garlic infused oil is sensational tossed with pasta or added into a homemade tomato sauce.
- Use it in a condiment recipe. It's a great accompaniment to softened butter (garlic butter) or mayonnaise (garlic mayo).
- Toss it with vegetables.
What is in Garlic Confit?
This garlic confit recipe uses only two ingredients.
- Olive Oil - It is best to use a high quality oil for this recipe, like this one.
- Garlic Cloves - You need one head of garlic for this recipe. You, can however, use more garlic if you would like.
How to make Garlic Confit:
The most laborious part of making this item is peeling the cloves, otherwise, it's just a matter of waiting.
Time needed: 1 hour and 5 minutes.
How to Make Garlic Confit:
- Peel the garlic cloves.
Carefully peel all of the cloves.
- Heat the oil & add the peeled cloves.
In a saucepan over medium-low heat, heat the olive oil. Reduce the heat to low and add the garlic, stirring to coat.
- Slow cook for one hour.
Continue cooking for about one hour, until the garlic is soft. Remove the pan from the heat.
- Store & refrigerate immediately.
Transfer the confit to a tightly sealed jar or an airtight container immediately after cooking. Place it in the refrigerator right away. Store for up to one month in the fridge, the sooner you use it the better.
Frequently Asked Questions
Yes, garlic confit absolutely needs to be refrigerated. The cloves should be completely submerged in the oil and placed in an airtight container.
Garlic is a low-acid vegetable. When submerged in oil and stored at room temperature, a very serious toxin that causes the foodborne illness botulism can develop. It is essential to refrigerate it immediately after making it and store it in an airtight container to avoid the risk of botulism.
In a clean jar or an airtight container, it will last up to one month in the fridge. Make sure you use a clean spoon when removing any of the cloves. The sooner it is used, the better.
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Garlic Confit is a beautiful addition to a multitude of recipes. After cooking low and slow, the garlic is tender and packed with flavor.
- 1 head of garlic
- 1 cup olive oil
- Carefully peel all of the cloves.
- In a saucepan over medium-low heat, heat the olive oil. Reduce the heat to low and add the garlic, stirring to coat.
- Continue cooking for about one hour, until the garlic is soft. Remove the pan from the heat.
- Transfer the confit to a tightly sealed jar or an airtight container immediately after cooking. *Place it in the refrigerator right away. Store it in the fridge for up to one month, the sooner you use the better.