Garlic Confit Olive Oil

Garlic confit is truly transformative in the kitchen turning simple garlic cloves into luscious silky bites with sweet mellow flavor and velvety infused oil you will want to drizzle on everything.

I fell in love with garlic confit the first time I faced a mountain of aging garlic from a farmers market haul and now I always keep a jar of it in the fridge ready to spread on warm bread or stir into pastas. Garlic confit was my go to project one rainy afternoon and now I bring a jar to every family gathering because everyone loves it slathered on crusty bread.

Ingredients

• Garlic cloves: acquire firm plump fresh garlic for the most flavor and sweetness
• Cooking oil: olive oil is classic but you can use a mild neutral oil for a lighter taste always choose a high quality fresh oil without bitterness
• Rosemary or thyme: these herbs lend subtle aroma and extra depth to the oil use fresh sprigs and pick vibrant green ones without dry leaves

Instructions

Prep the garlic:

place garlic cloves in a heatproof bowl and cover with boiling water let sit for five minutes drain and peel the cloves the skins should slip off easily and this step saves so much time when preparing a large batch

Layer the flavors:

arrange your peeled garlic cloves evenly in an ovenproof dish and tuck in your rosemary or thyme sprigs nestling them among the garlic pour in enough oil to completely submerge the cloves this ensures every piece cooks evenly and prevents browning

Bake slow and low:

transfer the dish to a preheated oven set to 120 degrees Celsius or 250 degrees Fahrenheit let it bake slowly for 20 to 25 minutes keep an eye on the color you want the garlic soft golden and fragrant not browned

Cool and store:

let the dish cool to room temperature scoop the garlic and herbs with the oil into a sterilized airtight jar make sure everything is completely submerged in oil to keep it fresh in the fridge for up to two weeks

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Fresh rosemary happens to be my absolute favorite here since it infuses the oil with piney perfume taking the confit to another level. The first time I spooned this over roasted potatoes my family could not stop raving. It has become our secret ingredient for impressing dinner guests and I always try to save the last few cloves for savoring on a Sunday morning.

Storage Tips

Always keep your garlic confit refrigerated and ensure the cloves are submerged in oil at all times this helps prevent spoilage and keeps it fresh for up to two weeks. Use a clean dry spoon each time you scoop some out to avoid contamination. If you have leftovers nearing the end of their life try blending them into salad dressings or marinades for a flavor boost.

Ingredient Substitutions

Feel free to swap in other fresh herbs like oregano sage or bay leaf if you want a different aroma. If you are low on olive oil use avocado oil or grapeseed oil for a lighter taste. Even shallots or peeled pearl onions work well confited in the same way for a milder allium addition.

Serving Suggestions

Spread confit garlic on toasted baguette slices or fresh sourdough for an easy appetizer or snack. Mash the velvety cloves into butter or mayo to create delicious sandwich spreads or dips. Stir both the garlic and its oil into mashed potatoes risotto or pasta for extra depth.

Cultural Background

Garlic confit traces its roots to classic French country kitchens where confit was a practical preservation method. This gentle slow baking infuses the oil with mild sweetness showcasing resourcefulness and simplicity. Today home cooks everywhere have fallen in love with it because of its versatility.

Seasonal Adaptations

In spring try adding a few sprigs of tarragon or chive blossoms for a lighter herbal twist. In late summer mix in chili flakes for a hint of heat. In winter combine garlic with sage and peppercorns for a hearty rich aroma. Store garlic confit in the coldest part of your fridge for best shelf life. Double the batch if you love it the flavor only improves with time. Use the infused oil for salad dressings or drizzling over soups and roasted vegetables.

Success Stories

A dear friend made her first batch for a holiday brunch and ended up tucking garlic confit into her deviled eggs which quickly disappeared from the platter. My cousin turns the infused oil into vinaigrettes and says it is the best salad trick she knows. In my home even the pickiest eaters love garlic confit whirled into creamy dips.

Freezer Meal Conversion

Garlic confit can be frozen in small containers or even ice cube trays simply thaw what you need in the fridge overnight. This is a lifesaver for busy weeks since you can flavor sauces or roasted meats instantly.

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If you try garlic confit once you will want it on hand every week. This little kitchen secret turns humble garlic into pure luxury.

Frequently Asked Questions

→ What does confit garlic taste like?

It has a mild, sweet, and creamy flavor, losing its raw pungency and gaining a velvety texture.

→ Can I use other herbs besides rosemary or thyme?

Yes, bay leaf or oregano can be used for different aromatic notes in the oil and garlic.

→ How should I store garlic confit?

Store in a sterilized, airtight jar in the refrigerator and use within two weeks.

→ What dishes pair well with garlic confit?

It’s delicious spread on bread, whisked into dressings, folded through mashed potatoes, or atop roasted vegetables.

→ Can I reuse the infused oil?

Yes, use it for sautéing, drizzling over foods, or enriching marinades for added flavor depth.