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how to make garlic confit
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How to Make Garlic Confit

Course Appetizer, Side Dish, Snack
Cuisine American, French, Italian
Prep Time 5 minutes
Cook Time 2 hours
Servings 10 servings
Author Coco and Ash

Ingredients

  • 2 cups whole garlic cloves (about 4 heads or you can use frozen/peeled garlic cloves)
  • 1 and ½ cups olive oil (or enough to cover your cloves)
  • a few sprigs of fresh rosemary and/or thyme (optional)
  • sea salt for serving
  • baguette or bread for serving

Instructions

  • Pre-heat your oven to 250° Fahrenheit.
  • Peel your garlic cloves if using whole heads and add them to a shallow, oven-proof dish.
  • Pour in enough olive oil to completely cover all of the cloves.
  • Add in your fresh herbs and push into the oil as well. (You could also sub a couple shakes of dried herbs if that's what you have on hand)
  • Place your uncovered dish in the pre-heated oven for 1 and ½ to 2 hours.
  • Remove from the oven when the cloves are slightly browned and you can easily mash one with a fork.
  • If you are serving on baguettes, spread a layer of the garlic confit over the bread then sprinkle with sea salt and enjoy!
  • MY ABSOLUTE FAVORITE WAY TO ENJOY THIS: Take a small plate and pour some of the oil and quite a few garlic cloves. Use a fork to smash the cloves into the oil. Sprinkle generously with sea salt and cracked black pepper and dip with some bread!

Notes

IMPORTANT: Garlic confit can be stored in the refrigerator for up to 1 week and in the freezer for up to 3 months. You may have noticed in your "garlic confit" search, that scary term botulism in conjunction with garlic confit! There's some research showing that the garlic and oil, stored at room temperature can cause this harmful bacteria to grow. To avoid this, store it in the fridge for no longer than a week. Never store at room temperature. The oil may slightly solidify in the fridge but that's ok, just let it come back to room temp and enjoy!