Simple. Elegant. Delicious. Garlic confit is smooth, slightly sweet, and garlicky goodness all wrapped into a beautiful little package.
Cooking time…
Most recipes for garlic confit instruct you to cook for about 1 hour but it took me just over 1.5 hours. You will know when they are ready because the cloves begin to look translucent and you should be able to poke a fork through them easily.
Versatile and useful…
This kitchen staple goes with almost anything. Use the garlic cloves to spread over dishes, serve as a base for a sauce, or infuse a subtle and sweet garlic flavor in a dish. The garlic infused olive oil is just a big old bonus and can be used anywhere you would use regular old boring olive oil- you can also use avocado oil if you find that you tend to cook at a higher heat. Store in an airtight glass or ceramic container in the fridge for up to 3 months.
Preheat oven to 250 degrees. Place garlic cloves in a baking dish that has a lid, leaving at least an inch of room at the top. Pour in the olive oil to totally cover the garlic. Sprinkle salt. Place a few herbs on top and cover with lid. Place in the oven and cook for at least 1 hour or until you can easily pierce the garlic with a fork. Transfer everything to a glass or ceramic air tight container. Store in refrigerator for up to 3 months.Garlic confit
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Baba Ganoush | Make n Curate
May 15, 2020 at 10:00 am[…] the garlic flavor. You can roast the garlic as it says in the recipe or use about 8-10 cloves of garlic confit. I add a bit of lemon to brighten the flavor in this recipe. To finish this version, I toast pine […]