Garlic Confit Recipe
Soft, caramelized garlic cloves infused in golden olive oil, a kitchen staple that instantly makes anything taste gourmet. This oven-baked garlic confit is simple, cozy, and delicious spread on toast, tossed with pasta, or drizzled over roasted veggie
Equipment
- small dutch over you can also use a baking pan just make sure to cover it with foil
- 2 air tight glass jars one to store the garlic and the other for the oil
- 1 mesh strainer
Ingredients
- 12 heads garlic peeled
- 4 cup olive oil or enough to fully cover the garlic cloves
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 tsp red pepper flakes optional for heat
Instructions
- Preheat oven to 275°F (135°C).
- Place peeled garlic cloves in a smal oven-safe dutch oven or baking dish
- Pour olive oil over closes until fully submerged
- Add rosemary and tyme then cover and bake for 2 hours
- Let it cool completely then separate the garlic cloves from the oil and store in an air tight glass jar
- Store them in the fridge for 1 week or the freezer for up to 3 months
Video
Notes
- Always refrigerate or freeze garlic confit, never store at room temperature.
- Use the garlic cloves or oil to elevate pasta, toast, mashed potatoes, or dressings.
- The slower and lower the bake, the sweeter and softer your garlic will be.
- Try adding lemon peel or chili flakes for a twist on the flavor.