Garlic Confit and Garlic Oil
Slow-cooked Garlic Confit and Garlic Oil is a staple in my kitchen and for great reason! It’s rich, sweet and flavorful and adds loads of mellow savoriness to whatever it is combined with, even if it is a plain piece of rustic bread! If you are even a mild fan of garlic, you will be hooked after making this recipe just once. Once! You will be looking to add this Garlic Confit and Garlic Oil to every possible recipe (and would be justified in feeling so). Keep in mind, though, that this recipe yields a very different flavor than raw garlic–something much smoother and sweeter without the sharp bite!
Servings: 1.5 cups
Ingredients
- 3 whole heads garlic, cloves separated and peeled (about 1 cup peeled garlic cloves)
- 1-2 cups extra-virgin olive oil, or as needed
- 2-3 bay leaves or any other herb of your choice (optional)
Instructions
- Place cloves in small or medium saucepan and pour in enough oil to completely cover them. Add bay leaves or other herbs, if using.
- Heat mixture over medium heat. Bring oil to the lightest simmer, then reduce heat to as low as possible. Continue to cook mixture over very low heat until garlic is very tender, but not falling apart. It should be only lightly browned. To test the garlic, pierce one clove with the tip of a sharp knife—it should meet with little to no resistance and be easily smashable. This could take about 30 to 45 minutes. Stir occasionally.
- Remove pan from heat and immediately transfer confit to a clean jar or glass container. Cool Garlic Confit and Garlic Oil to room temperature, then cover jar or container tightly and promptly refrigerate it. Store in refrigerator and use within 2 to 3 weeks. (The oil may solidify slightly in the fridge, but it will quickly come to room temperature and then can be easily spooned out or smashed.) Buon Appetito!
Video
Notes
- To peel garlic quickly, break the garlic head up into cloves by bashing it lightly with the palm of your hand. Then, add the cloves to a container with a lid (or between two metal bowls) and shake vigorously for 20 seconds or so. This should do the trick and any remaining cloves with skin can be peeled very easily.
- Garlic Confit and Garlic Oil can also be made in the oven. Preheat oven to 350°F. Combine all ingredients in small baking dish, making sure to include enough oil so that cloves are fully covered. Place baking dish on sheet pan (to accommodate any spills), then bake on middle rack until cloves are softened (about 45 minutes). Remove, cool and store in a clean, airtight container in refrigerator. Use within 2 to 3 weeks.
- As a flavor variation, add crushed red pepper, black peppercorns, fresh rosemary, or thyme sprigs to oil to cook along with garlic. Remove large pieces before refrigerating.
- Although I prefer not to do this, Garlic Confit can be frozen with or without its Garlic Oil. Store it in an airtight container in the freezer for up to two months. And, keep in mind that oil does not freeze solid.
