If you’re a garlic lover, you need to try this.
Garlic confit is made by roasting whole cloves of garlic covered in oil. The process of slow-cooking the garlic turns it into a nutty and slightly sweet goodness, and the consistency is spreadable like butter.
Ways to Enjoy Garlic Confit
- Spread on toast as a savory spread
- Add to pasta
- Mix with butter and add to mashed potatoes
- Top over pizza
Costco Garlic
Using freshly peeled garlic is always preferred (at least in my opinion!), but I grabbed this pack of garlic from Costco that comes already peeled, and this makes it super convenient when cooking on busy weeknights.
Tip: If you can’t use up the entire bag of garlic quickly enough, I recommend freezing. You can also add them to a food processor before freezing if you usually cook with chopped garlic rather than whole.
Notes on the Garlic Confit Recipe
I used olive oil to make my garlic confit. You can use alternative oils, but try to stick with neutral flavored oils such as avocado or grapeseed oil.
You can also add a variety of herbs and aromatics of your choosing, such as thyme, rosemary, or chili flakes.
How to Store Garlic Confit (Botulism Warning)**
According to the U.S. Department of Agriculture (USDA), garlic in oil that is left at room temperature can lead to harmful bacteria growth, which can risk the development of botulism.
To store your garlic confit, let it cool completely, then place in a clean and sterilized container.
Garlic in oil should be stored in the refrigerator for no more than 7 days, at 40 degrees Fahrenheit or lower. Store in the refrigerator to enjoy for up to one week, or you can freeze the garlic confit and enjoy for up to 2 months.
Do not attempt canning or any type of long term storage at room temperature.
Garlic Confit
Ingredients
- 2 cups garlic peeled
- 1 1/2 - 2 cups olive oil (as much oil is needed to submerge all the garlic)
Instructions
- Pre-heat your oven to 250 degrees Fahrenheit.
- Place garlic in an oven-safe pan and pour in the oil until the garlic is fully submerged.
- Bake uncovered until the garlic is golden and fork tender (about 2 hours).
- Serve immediately or store in the refrigerator or freezer.**
