📝 About This Recipe
Garlic Confit is the ultimate culinary secret weapon, transforming sharp, pungent cloves into buttery, mellow jewels that melt at the touch of a knife. By slowly poaching the garlic in premium extra virgin olive oil, we create a dual-purpose pantry staple: spreadable cloves and a deeply fragrant infused oil. This French-inspired technique preserves the garlic's essence while adding sophisticated notes of rosemary, thyme, and black peppercorns.
🥗 Ingredients
The Aromatics
- 4-5 heads Fresh Garlic Cloves (peeled, about 2 cups of whole cloves)
- 2 sprigs Fresh Rosemary (whole)
- 3-4 sprigs Fresh Thyme (whole)
- 1 piece Bay Leaf (dried or fresh)
The Infusion Liquid
- 1.5-2 cups Extra Virgin Olive Oil (enough to completely submerge the garlic)
Seasoning & Spices
- 1 teaspoon Black Peppercorns (whole)
- 1/2 teaspoon Red Chili Flakes (optional, for a subtle heat)
- 1/2 teaspoon Kosher Salt
- 2 strips Lemon Zest (peeled with a vegetable peeler, avoid the white pith)
👨🍳 Instructions
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1
Preheat your oven to 250°F (120°C). This low and slow temperature is crucial to prevent the garlic from frying or becoming bitter.
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2
Separate the garlic heads into individual cloves. To peel them quickly, place the cloves in a large metal bowl, invert another bowl over it, and shake vigorously for 30 seconds.
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3
Trim the tough root ends off each garlic clove using a small paring knife, ensuring all papery skins are completely removed.
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4
Place the peeled garlic cloves into a small, heavy-bottomed oven-safe saucepan or a small ceramic baking dish. The cloves should fit snugly in about two layers.
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5
Nestle the rosemary sprigs, thyme sprigs, bay leaf, and lemon zest strips in between the garlic cloves.
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6
Sprinkle the whole black peppercorns, red chili flakes, and kosher salt evenly over the mixture.
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7
Pour the extra virgin olive oil over the garlic and aromatics. Ensure the garlic is completely submerged by at least half an inch of oil.
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8
Place the dish in the center of the preheated oven. Bake for 45 to 60 minutes.
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9
Check the garlic at the 45-minute mark. The cloves should be pale golden and incredibly soft, easily pierced with a toothpick or fork.
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10
Remove the dish from the oven and let it cool completely at room temperature. The garlic will continue to soften as the oil cools.
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11
Once cooled, use a slotted spoon to transfer the garlic and herbs into a sterilized glass jar.
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12
Pour the remaining oil over the garlic, ensuring everything is fully covered to prevent spoilage.
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13
Seal the jar tightly and store immediately in the refrigerator. Use within 2 weeks for peak freshness and safety.
💡 Chef's Tips
Always use the freshest garlic possible; avoid cloves with green sprouts as they can turn bitter when cooked. Never leave garlic confit at room temperature for more than 2 hours due to the risk of botulism; always refrigerate immediately after cooling. If your oil solidifies in the fridge, simply scoop out what you need and let it sit at room temperature for a few minutes to melt. Do not let the oil boil or bubble vigorously; if you see large bubbles, lower your oven temperature immediately. Save the herb-infused oil for salad dressings or finishing pasta—it is just as valuable as the garlic itself.
🍽️ Serving Suggestions
Smear the softened cloves onto a charred baguette and top with a sprinkle of flaky sea salt. Whisk a few cloves and a tablespoon of the oil into a classic vinaigrette for a mellow, roasted garlic flavor. Fold the smashed cloves into warm mashed potatoes or creamy polenta for an instant flavor upgrade. Use the garlic and oil as a base for a rapid pasta sauce, tossed with parmesan and fresh parsley. Top a freshly baked pizza with the whole cloves just before serving for a gourmet touch.