One of the easiest and most versatile garlic recipes out there. This garlic confit is prefect as a spread, blended with the oil to make a sauce or dressing, or added to pasta. The uses for this are so plentiful you will need to make more.
This is by far one of the easiest ways I have found to have to perfect kind of garlic. It is soft and easily spreadable. It is great on toast, in bruschetta, or blended with cream to make a flavorful sauce. The best part is that you can even use the infused oil separately for all kinds of recipes. I like to use the oil to finish a steak or add just a little extra kick to salad dressings.
In this recipe
Simplicity is the key with this recipe. There are only as many ingredients as you want to be in it. However there are two that you must have and that is garlic and olive oil. The herbs you add can be any of those that you like to eat. Since they will be cooking in the oil as well it is best to use fresh and not dried herbs to get the best best flavors. Feel free to experiment with basil, thyme, oregano, rosemary, sage, bay, and tarragon. It is a great way to have some infused oils for cooking later.
What is garlic confit?
Garlic confit is made by gently cooking garlic at a low temperature that has been submerged in olive oil. This helps mellow the tang of the garlic and makes it super soft. So soft that you can easily spread it over toast and enjoy just like that. It is important to make sure that all of the garlic is covered in oil. I suggest using as small of a baking dish as possible this will keep you from using too much oil to cover everything.
So the worst part about using 5-6 heads of garlic is the fact that you have to peel ALL of it. You don’t want to smash the garlic either. One of the easiest ways I have found is to put the garlic cloves in a small Tupperware dish with a few drops of water, close the lid and shake hard for a about 30 seconds. This will get rid of most if not all of the peels. If there are some stubborn ones this should have at least loosened the skin to make it easier.
How to store for later
One of my favorite things about this is how well it will store. All you need is a glass jar with an airtight lid. You want to make sure that you store the garlic in the same oil that you cooked it in. This will help prevent bacteria like botulism from forming. It will last in the refrigerator for up to 2 weeks. You also need to keep the olive oil that was cooked with the garlic as well. This will keep it from going rancid. If you aren’t going to use it in 2 weeks then you can freeze both the oil and the garlic and they will keep for up to 2 months.
Looking for sauce recipes?
Easy Garlic Confit
- Baking dish small
- 1½ cups garlic peeled, about 5-6 heads
- 1½ cups olive oil
- 3 sprigs rosemary
- 6 sprigs thyme
- Preheat the oven to 250°F, 130°C, or gas mark ½.
- In a small baking dish place the whole garlic cloves, add the herbs and then pour the oil over the garlic to make sure it is all covered. You many need more olive oil based on the depth and size of your dish.
- Bake for 90 minutes or until the garlic is tender, it might start browning however try and remove it before it browns.
- Use as a spread, salad dressing, or many other recipes.