Garlic Confit and Garlic Oil

4.8(9)

Learn how to make the ultimate Garlic Confit and fragrant garlic-infused oil. This simple, chef-tested method transforms raw cloves into buttery, spreadable gold that’s perfect for pasta, toasted sourdough, and gourmet gifting. A must-have plant-based kitchen staple!

·published 2019-08-21

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AmericanSeasonings

Servings

['24', '24 tablespoons (1.5 cups total)']

Total time

1h 5m

prep 10 min

Calories / serving

130 kcal

Ingredients (3)

serves

50 medium garlic cloves (peeled)garlic
1 ½ cups olive oiloil
sprigs optional: add arromatics, such as rosemary, thyme, or whole peppercorns.

Instructions (4 steps)

01Peel the garlic and use a knife to cut the brown root off each peeled garlic clove; then place them in a medium saucepan. Then pour oil over the garlic; enough to cover it.
02Simmer on medium-low for 45 minutes until the garlic is pale gold and fork-tender. Ensure the oil stays at a gentle simmer (small bubbles) and does not reach a rolling boil.
03Once the garlic is done, remove the pan from the heat and allow it to cool completely. Transfer the garlic and oil into a clean glass jar, cover tightly, and refrigerate immediately.
04Store in a clean glass jar in the refrigerator for up to 7 days. For long-term storage, freeze in ice cube trays for up to 4 months. Do not store at room temperature. Add this roasted garlic to your favorite dishes, and you won’t have to worry about storing it because it will be gone much sooner than that.

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Rich recipe — supports nutrition-aware planning.