Garlic confit

Garlic confit is a super versatile ingredient to have in your kitchen. Find out how to make and use it below.

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What is garlic confit?

Garlic confit describes soft, sweet garlic cloves prepared and stored in olive oil. It’s amazing how the slow cooking of the garlic gives them such a subtle flavour which is so different to the sharpness of raw garlic. (No garlic breath here).

How do you make garlic confit?

The steps for making garlic confit are surprisingly simple.

(Find the full recipe below)

Peel your garlic cloves
Cover with oil
Cook for 30 minutes at 90C (or until the garlic cloves are soft)
Store in a sterilised jar ensuring the garlic cloves are always covered in oil.

How can you use garlic confit?

Garlic confit is so versatile as you can use both the soft garlic cloves but also the garlic infused oil.

Use the oil in sauces, soups, salad dressings and marinades.

Use the garlic cloves in sauces or dips, simply spread across toasted bread or even crushed into mashed potatoes.

How should garlic confit be stored?

It’s important to cool down the garlic confit as soon as it comes off of the heat. You can do this by plunging the based of the saucepan into a bowl of ice water.

Once cool, the garlic confit should be stored in a sterilised jar which should then be kept in the fridge.

If stored it could keep several months. But if you’re unsure then don’t keep it for more than a couple of weeks. Feel free to flex the recipe so that you only make as much as you expect to eat in that time frame.

The recipe

Garlic Confit

Confit garlic is a super versatile ingredient to have in your kitchen. The cloves are sweet and tender and the oil is beautifully infused.

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Prep Time 15

Cook Time 30

Total Time 45

Course Ingredient

Cuisine French

Servings 500ml jar

Equipment

1 small saucepan
2 500ml jar

Ingredients

6 bulbs garlic (not to be confused with garlic cloves)
600 ml olive oil

Instructions

Carefully peel the garlic cloves.
Place into a sauce pan with the oil.
Heat the oil until it reaches 90C.
Let cook for 30 minutes while ensuring the temperature doesn’t go above, or drop below, 90C.
The garlic is ready once it is soft.
Once cooked immediately place the sauce into a bowl of ice water to bring the temperature down as soon as possible.
In the meantime sterilise your jars.
Once the oil and garlic has cooled down pour into the jars making sure the garlic is submerged in the olive oil.
Store in the fridge.

Keyword garlic, olive oil

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