Ready to level up your culinary game with a recipe that can only be described as liquid gold?Garlic confit in olive oil is versatile and packed with flavor! It’s super Easy to make with only a few ingredients. slow roasted, buttery soft garlic cloves in olive oil is a staple in my kitchen. Spread them over toast or add them to elevate a pasta dish! The olive oil becomes infused with the essence of garlic and herbs. Use it to cook your steak and eggs! Guaranteed, it will add sooooo much flavor!
The secret to Garlic Confit is adding in FRESH herbs.
I usually use whatever herbs are in my refrigerator. Rosemary, thyme, sage. Or a combination. But I suggest sticking with these three as they are a bit thicker and can withstand the heat of the oil without burning.
WARNING!!!
Your home will smell like delicious garlicky heaven for a few hours.
**Garlic Hack!
Pre peeled, bagged garlic has been a game changer for me in the kitchen. No more wasting time peeling individual cloves! Peeled garlic can also be stored in the freezer to keep from spoiling. I use raw, frozen garlic all the time to make garlic confit and it comes out just as good as using it fresh. So next time you’re on a Costco run, be sure to grab a bag of the peeled garlic!
How to make it:
The name garlic confit may sound fancy, but it is super simple to make with only a few ingredients. The prep time takes less than 5 minutes if you use pre peeled garlic. Here are the ingredients:
- Garlic
- Olive oil
- 2 sprigs of fresh herbs (rosemary/thyme/sage)
- Salt to taste
- Sprinkle of red chili flakes (optional)
- Oven safe baking dish. I like to use glass or ceramic.
Start out by preheating the oven to 250F/121C. Garlic confit is cooked low and slow. Then, in your baking dish, place your desired amount of peeled garlic cloves, herb sprigs, salt, and red chili flakes. Next, pour the olive oil over the ingredients until the garlic and herbs are completely submerged. I like to use a dish that leaves at least 1 inch above the oil as to not spill when removing from the oven. Place the dish in on the middle rack in the oven and let bake for 2 hours, until the cloves are golden brown. Carefully remove from the oven and let cool on the stovetop. Once cool, place in an airtight container and enjoy for up to 4 weeks! You can store on the countertop or in the refrigerator. I usually keep mine by the stove because I use it almost everyday.
How to serve it
There are so many ways to enjoy garlic confit. You can use it as an appetizer, incorporate it in other dishes like pastas, and use the oil to cook with! Spread the creamy cloves on toasted bread accompanied with charcuterie or add to sandwiches. I love to use the roasted cloves in my pasta dishes. You can also used the infused oil to cook your eggs and steak. It adds an amazing flavor to any dish!
Want to see how I use garlic confit in other dishes?
Garlic Confit in Olive Oil
Equipment
- Oven
- Oven safe baking dish
Ingredients
- peeled garlic cloves to your desire
- generous amount of olive oil
- 2 sprigs of fresh herbs(Rosemary, thyme, or sage)
- sea salt to taste
- sprinkle of red chili flakes (optional)
Instructions
- Preheat oven to 250F(121C)
- In an oven safe baking dish, place you desired amount of peeled garlic cloves.
- Place your herb sprigs on top of the garlic cloves and sprinkle with sea salt and red pepper flakes.
- Pour olive oil over to cover the garlic. The garlic cloves and herbs should be completely submerged.
- Place in the oven on a middle rack and let bake for 2 hours. The cloves should be golden brown.
- Carefully remove from oven and let cool. Transfer to an airtight container and store in a cool place or in your refrigerator for up to 4 weeks!
Notes
- Make sure to use a baking dish that will leave at least 1 inch from the top of the oil to avoid spilling when removing from oven.
- Pour enough oil to JUST cover the garlic completely.
- I store on the counter top for up to 1 month without spoiling.
This is a must try!
Amaaaazing!!!