Garlic Confit Recipe
This garlic confit recipe slowly cooks garlic cloves in olive oil until soft, sweet, and spreadable. The mellow garlic and infused oil are perfect for toast, pasta, vegetables, and sauces.
Ingredients
- 6 garlic heads separated into cloves and peeled
- 3 chilies
- 1 sprig of rosemary
- 500 ml extra virgin olive oil
Instructions
- Break 6 garlic heads into cloves, peel them, and place the garlic cloves in a small saucepan with 3 chilies and 1 sprig of rosemary.
- Pour 500 ml extra virgin olive oil over the garlic, making sure all the cloves are fully submerged.
- Simmer over very low heat (about 200°F / 93°C) for about 30 minutes, until the garlic becomes soft and lightly golden without browning.
- Remove the saucepan from the heat and let the garlic confit cool slightly.
- Using a slotted spoon, transfer the garlic, rosemary, and chilies to a clean jar, then pour the infused oil over the top until everything is covered. Seal the jar and refrigerate.
Notes
Keep the Hat Low: I like keeping the oil at a very gentle simmer so the garlic softens slowly and develops a mellow flavor without browning too quickly.
Make sure the Garlic Stays Submerged: Keeping the cloves fully covered in oil helps them cook evenly and prevents them from drying out.
Store it Safely: I refrigerate the cooled garlic confit right away and use it within about 1 week. For longer storage, it can be frozen.
Use the Infused Oil: I like using the garlic oil in pasta, dressings, roasted vegetables, or simply drizzled over warm bread.
How to Use It: I like spreading the soft garlic on toast, stirring it into pasta, or blending it into sauces for extra flavor.
Nutrition
Calories: 203kcal | Carbohydrates: 0.4g | Protein: 0.1g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Sodium: 1mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.2mg
