Garlic Confit Homemade
Soft, buttery, aromatic garlic cloves slowly cooked in oil. Perfect on bread, in pasta, with chicken, meat, or vegetables.
Ingredients
- 3 whole heads of garlic (about 30–35 cloves), peeled
- 1 to 1½ cups olive oil (enough to fully cover the garlic)
- 2–3 sprigs fresh thyme (optional)
- 1 small sprig rosemary (optional)
- ½ tsp black peppercorns (optional)
- A small pinch of salt
Instructions
- Peel all the garlic cloves.
- Place the cloves in a small saucepan.
- Add thyme, rosemary, peppercorns, and a tiny pinch of salt.
- Pour in the olive oil until the garlic is completely submerged.
- Put the pan on very low heat. The oil should be warm with very gentle bubbles, not frying.
- Let it cook slowly for 30–40 minutes. The garlic should become soft, golden, and tender.
- Remove from heat and let it cool.
- Transfer the garlic and oil into a clean glass jar.
Storage
- Keep in the refrigerator.
- Always make sure the garlic stays covered with oil.
- Use within 2 weeks.
How to Use
- Spread on toasted bread
- Mix into pasta or mashed potatoes
- Add to sauces and soups
- Serve with grilled chicken or meat
- Use the flavored oil for cooking or salad dressings
Tips
- Never let the oil boil or the garlic will burn and turn bitter.
- You can add chili flakes for a spicy version.
- The oil becomes very flavorful—don’t waste it