Description
Garlic confit is a slow-cooked garlic preparation simmered gently in olive oil until tender and flavorful, perfect for spreading on bread, mixing into dishes, or adding a rich garlic punch to recipes. This easy oven-baked method yields soft, caramelized garlic cloves infused with aromatic olive oil.
Ingredients
Garlic Confit Ingredients
- 4 heads of garlic, cloves separated and peeled
- 1 1/2 cups extra-virgin olive oil (or more as needed to cover garlic)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat Oven and Prepare Garlic: Preheat your oven to 350°F (175°C). Separate the garlic heads into individual cloves and peel them. In a 9" x 5" loaf pan, combine the peeled garlic cloves with olive oil, kosher salt, and crushed red pepper flakes if using. Add enough olive oil to completely cover all the garlic cloves.
- Bake Garlic: Place the loaf pan on a sheet tray and bake in the preheated oven for 45 to 50 minutes. Watch closely near the end to ensure the largest cloves become tender enough to be easily smashed with a fork without burning.
- Cool and Store: Remove from the oven and allow the garlic confit to cool to room temperature. Transfer the garlic and oil to a sterilized glass jar with a tight-fitting lid, ensuring the garlic remains submerged in the oil. Seal the jar tightly and refrigerate. The confit can be stored in the refrigerator for up to 2 weeks.
Notes
- Make sure the garlic cloves are fully submerged in olive oil to prevent spoilage.
- Use sterilized jars to extend the shelf life of your garlic confit safely.
- The oil can be reused in cooking for added garlic flavor, but do not use it for frying due to the low smoke point of infused oil.
- Always use a clean utensil when removing garlic from the jar to avoid contamination.