Garlic Confit Recipe

Ever thought about making your kitchen smell like a Mediterranean dream while creating something utterly magical with just a few ingredients? Let me introduce you to the art of homemade garlic confit—your taste buds are about to embark on a flavor journey that will have you wondering why you didn’t try this sooner!

An irresistible garlic confit of unrivaled richness and creaminess is not difficult to make. Using just a handful of ingredients—a few heads of garlic, extra virgin olive oil, fresh thyme, and salt and pepper—you can create a confit with a smooth, buttery texture that makes the taste of garlic sing.

Softening the cloves in oil, along with the judicious use of seasonings, produces a confit with a surefire, flavor-packed punch. And your confit doesn’t have to be eaten right away; it keeps beautifully in the refrigerator and can be used for a range of dishes.

Ingredients

• Garlic cloves: Rich in allicin; supports immune health.
• Extra virgin olive oil: High in healthy monounsaturated fats.
• Fresh thyme: Adds aromatic flavor and potential antioxidant benefits.
• Salt: Enhances flavor and aids in preservation.
• Black peppercorns: Provides subtle heat and promotes digestion.

Ingredient Quantities

• 2 cups of peeled garlic cloves
• 2 cups of extra virgin olive oil
• 5-6 sprigs of fresh thyme (optional)
• 1 teaspoon of salt (optional)
• 1 teaspoon of black peppercorns (optional)

How to Make this

1. Heat the oven to a temperature of 250°F (120°C).

2. Put the peeled garlic in a baking dish and spread it evenly.

3. Submerge the garlic cloves in extra virgin olive oil. Cover them with oil completely.

4. Insert the newly-gathered, fragrant sprigs of thyme, as you wish, between the cloves of garlic and in the center of the pot. They are wonderful surrounded by the light of day in a warm kitchen.

5. Distribute the salt uniformly over the garlic and oil (if using).

6. If you are using them, add the black peppercorns to the dish and distribute them evenly.

7. Seal the dish tightly with aluminum foil or a lid to stop moisture from cooking from escaping.

8. Put the dish in the oven that has been preheated, and then let it bake for some duration of time between 2 to
2.5 hours. This is a relatively long duration that will allow the oven’s heat to carry out the browning of the garlic in the dish to the point that it is tender and delicious but not the least bit singed.

9. Gently take the dish from the oven and let it reach room temperature.

10. Move the garlic confit and oil to a clean, airtight container, guaranteeing that the garlic is completely immersed in the oil, and place it in the refrigerator. The confit will last for a couple of weeks—up to 2—if stored properly.

Equipment Needed

1. Oven
2. Baking dish
3. Aluminum foil or lid
4. Measuring cups
5. Measuring spoons
6. Airtight container
7. Refrigerator

FAQ

• What is garlic confit?Cooking garlic slowly in olive oil until it’s tender, flavorful, and spreadable is how you make garlic confit. You can also make it if you have some other kind of fat, but olive oil is best. Don’t worry about using too much oil. Remember, it’s confit, and confit requires an abundance of fat.
• How do I store garlic confit?Garlic confit can be stored in an airtight container in the refrigerator for up to two weeks. To keep the confit as fresh as possible, be sure to keep the garlic completely submerged in oil.
• Can I use different herbs?You can indeed use various herbs, such as rosemary or basil, to give your garlic confit a different flavor profile.
• Is it necessary to use fresh thyme?It is recommended that you use fresh thyme for added flavor. You can leave it out or substitute with other herbs according to what you have on hand or your personal taste.
• Can I freeze garlic confit?Indeed, one can freeze garlic confit for a duration of up to three months. It is essential to utilize a container that is airtight, or else a bag that is safe for the freezer. No matter which option you use, be sure to submerge the cloves in oil.
• What can I do with garlic confit?Garlic confit can be used as a delicious spread on bread, in the form of salad dressings, or as a delectable flavor boost to pasta dishes, stews, and other such main course dishes. You could also use it as a condiment. The flavor is so sweet, nutty, and mellow that you could easily use it in place of a beurre blanc.

Garlic Confit Recipe Substitutions and Variations

If you don’t have extra virgin olive oil, regular olive oil or a neutral oil such as grapeseed or sunflower oil could be used.
For the fresh thyme, you can replace it with 1-2 teaspoons of dried thyme. You can also try using other herbs, like fresh rosemary or oregano.
When you’re low on salt, you can reach for garlic powder or onion powder to give your food a similar flavor. But be warned: substituting these spices will alter the taste profile of your dish.
In the absence of black peppercorns, you may substitute with ground black pepper, adjusting the amount to suit your taste.

Pro Tips

1. Ensure you use fresh, firm garlic to avoid any bitterness. Older garlic can sometimes develop harsh flavors when cooked slowly.

2. As the garlic confit cooks, occasionally check for doneness earlier than the full 2.5 hours, especially if your oven tends to run hotter. The garlic should be soft and golden, but not browned, which could lead to a bitter taste.

3. For a deeper flavor, consider adding other herbs like rosemary or a bay leaf along with the thyme. They infuse wonderfully into the oil and garlic.

4. Strain the oil before storing to remove any extra solids, helping to extend the shelf life of the confit while keeping the oil clear and aromatic.

5. When storing the confit in the refrigerator, ensure the garlic cloves are always fully submerged in oil to prevent exposure to air, which can lead to spoilage.