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–+ servings
Garlic Confit in round earthenware bowl.
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5 from 1 vote

Garlic Confit

Garlic Confit involves gently cooking garlic cloves in olive oil until they take on a softened texture and a subtly sweet flavor. This versatile ingredient can be added to mashed potatoes, pasta dishes, soups, stews, or simply spread on a slice of toast for a delicious and easy snack. Prepare this simple recipe on either the stovetop or in the oven!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Appetizers and Snacks
Cuisine: French, French / Provencal
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 8
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

  • 3 cups garlic cloves from 6-8 heads of garlic
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 3 bay leaves fresh if possible
  • 1 teaspoon crushed red pepper flakes or to taste and tolerance or 1-2 whole dried red chiles
  • 1 3/4 cups extra-virgin olive oil or as needed to cover
  • Salt optional, to taste

Instructions

  • Combine all the ingredients except the salt in a heavy saucepan or small Dutch oven.
  • Place on the smallest burner. Turn heat to medium.
  • When a few bubbles begin to appear in the oil, reduce heat to medium-low.
  • Watch the oil carefully so that it doesn't begin to boil. If it starts to boil, cook too quickly, or make a simmering sound, turn the heat to low. Do not let the oil boil! You want a steady, low, gentle cook on the garlic.
  • Cook for 1 hour or until the garlic is tender and beginning to change color but not browned.
  • Let cool to room temperature.
  • Transfer the garlic to a jar, then pour the oil over the top, leaving the herbs behind. Discard herbs. Add salt to taste if desired.
  • Cover and refrigerate for up to 2 weeks. Can also be frozen for up to 3 months.

Notes

One serving = 1/4 cup.
OVEN METHOD:
  • Preheat oven to 325 degrees.
  • Place the garlic, herbs, chili flakes, and oil in an oven-safe baking dish or enamel cast iron Dutch oven or skillet.
  • Bake for 1 hour or until the garlic is tender but not browned.
IMPORTANT SAFETY INFORMATION!
    • Keep the garlic confit refrigerated because not doing so can cause botulism. Completely submerge the garlic cloves in the olive oil and store them in a sealed container in the refrigerator for up to two weeks or frozen for up to three months.
    • Do not let it sit out longer than two hours when serving!  This includes the time it takes for the oil to liquefy at room temperate.

Nutrition

Serving: 8 | Calories: 495kcal | Carbohydrates: 17g | Protein: 3g | Fat: 48g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 35g | Sodium: 14mg | Potassium: 213mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 17mg | Calcium: 96mg | Iron: 1mg