Garlic confit is easy to make and it requires less than 5 minutes of prep time. A jar of garlic confit goes a long way and it’s so versatile. It adds a gentle creamy garlic flavor to any dish and it’s a delicious way to elevate pasta, soups, focaccia and toast.
what is garlic confit?
Confit (pronounced “kon-fee”) refers to meats, fruits and vegetables that have been cooked and preserved in its own fat. It uses a traditional French cooking method where the food is slow-cooked in fat at low temperature, usually under 200°F. Garlic confit is made by roasting garlic in generous amounts of extra virgin olive oil at low heat until it becomes golden. You end up with a buttery spreadable garlic and a fragrant garlic oil.
key ingredients for garlic confit
- Garlic: You can peel your own garlic or use pre-peeled garlic if you’re pressed for time.
- Oil: Traditionally, garlic confit uses extra virgin olive oil but if you’re on a budget you can substitute with vegetable, canola, grapeseed or avocado oil. It will taste slightly different when using a substitute oil.
- Herbs: I like to use rosemary, thyme, bay leaves and red chili flakes. Substitutions: You can get creative here and try other herbs and spices like oregano, peppercorns and bay leaves.
key process – two ways to make garlic confit
Traditional oven Method
The traditional way to confit garlic is by slowly roasting the garlic in the oven for about 1.5 to 2 hours at temperatures lower than 200ºF. After about an hour in the oven, I recommend checking the garlic by sticking a toothpick or fork in one to see how soft they’ve become. If the toothpick inserts easily, then the garlic confit is ready.
quick stovetop method
Although this isn’t the traditional way to confit garlic, it is the quickest way to get similar results. Simmering the garlic in low heat for 30 minutes (or sometimes less if using less garlic) will produce golden and tender garlic. It cuts about 1.5 hours from the traditional oven method and it will leave your house smelling glorious.
key tools
- Oven Safe Baking Dish – I used a 9″L x 7″W oval baking dish
- Medium Sauce Pan – for stovetop method
- Pickling Jar – I used a mason jar
faq
Botulism – IS GARLIC CONFIT SAFE?
Garlic confit is safe as long as it is stored properly. Botulism is a rare but serious food-borne illness caused by a toxin that attacks the body’s nerves. It can occur in low-oxygen, low-acid and low-sugar environments. In order to ensure that the garlic confit is stored properly, make sure to:
- Sterilize the pickling jar before use
- Chill the confit quickly and completely before storing in fridge
- Store in the fridge immediately
How to Make Garlic Confit
Ingredients
- 8 heads of garlic
- 2 cups extra virgin olive oil or vegetable, canola or avocado oil
- 5 sprigs of thyme
- 2 sprigs of rosemary
- 3 bay leaves
- 1 tsp red chili flakes
Instructions
TRADITIONAL OVEN METHOD
- Preheat oven to 190°F.
- Add all the ingredients into a small baking dish. Make sure all the ingredients are submerged in the olive oil. I used a 9"L x 7"W oval baking dish
- Roast the garlic for 1.5 to 2 hours. Check on the garlic at about the 1.5 hour mark with a toothpick. If the garlic is golden and the toothpick goes into the garlic easily, then it's done.
- Cool the garlic confit at an area away from the stove so that it cools off quicker. Once completely cooled, transfer the garlic to a sterile pickling jar and store in the refrigerator immediately. The garlic confit can be stored in the fridge for up to 3 weeks.
QUICK STOVETOP METHOD
- Combine all ingredients in a heavy medium saucepan.
- Simmer over very low heat for about 30 minutes until the garlic is fork tender.
- Cool the garlic confit at an area away from the stove so that it cools off quicker. Once completely cooled, transfer the garlic to a sterile pickling jar and store in the refrigerator immediately. The garlic confit can be stored in the fridge for up to 3 weeks.
