Description
Garlic confit is a versatile condiment that adds rich, mellow garlic flavor to a variety of dishes. Slowly cooked in olive oil, the garlic becomes soft, spreadable, and delicious. Learn how to make this simple yet flavorful garlic confit at home.
Ingredients
Units
Scale
Garlic Confit:
- 6 heads garlic
- 3 cups olive oil, extra virgin
- 6 sprigs of thyme
Instructions
- Preheat: Preheat the oven to 120°C / 250°F
- Bake: Place the garlic cloves and thyme into an ovenproof dish and fully submerge in olive oil. It’s important the garlic is fully submerged in the olive oil so it does not burn. Bake for 1 – 2 hours or until the garlic has become golden and is soft to touch.
- Serve and Store: Allow the garlic confit to cool and store in an airtight container or jar for 2 – 3 weeks in the fridge.
Peel garlic: Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
Notes
- Olive Oil: A good quality extra virgin olive oil is essential for garlic confit. Choose an oil you love the taste of, because it will directly impact the final flavor.
- Garlic: Always use fresh, firm garlic bulbs rather than pre-peeled or packaged garlic. Taking a few extra minutes to peel the garlic yourself makes all the difference in taste and safety.
- Storing: Garlic confit can be stored in the fridge for 2 – 3 weeks in a sterilized glass jar. Always keep in the fridge.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 291 kcal
- Sugar: 0g
- Sodium: 1mg
- Fat: 33g
- Saturated Fat: 5g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
