Go Back
–+ servings

Garlic Confit

Created by: Sarah Mock
prep time1 minute
cook time45 minutes
total time46 minutes
Makes 45 cloves

Ingredients

  • 4 bulbs garlic (Approximately 45 cloves, 6 ounces)
  • 1 Cup Olive Oil

Instructions
 

  • If using fresh bulbs of garlic, separate the cloves and peel the skin off of the cloves. If using pre-peeled garlic check for bruised cloves and remove them. Removing the root end is optional but know it won't soften like the rest of the garlic cloves.
    4 bulbs garlic
  • In a clean saucepan, place the garlic and cover with olive oil.
    1 Cup Olive Oil
  • If adding herbs, add to the pan.
  • Heat the oil over medium low to low heat.
  • Do not bring the oil to a simmer. Keep on low for 45 minutes, string every 15 minutes to check for the garlic to take on a golden brown color. 
  • Remove from the heat and cool immediately.
  • Transfer to a clean, closed container and store in the refrigerator for up to a month.

Notes

  • Can be made 1 month ahead.
  • Trim the tough root ends, which don’t soften, but I am fine with ends being attached.
  • Keep chilled and completely covered in oil.
  • Always use clean spoon to remove garlic.
Garlic confit variations:
  • 1 sprig of rosemary, 2 sprigs of thyme, 1 bay leaf added to the confit
  • Whole chili pepper added to the confit

Copy/Paste and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright-protected. SavoringTheGood®