Name: Garlic Confit
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 20 Servings
Cuisine: American
Ingredients: 3 heads garlic cloves; 1 to 1 ½ cups olive oil; 3 sprigs fresh rosemary

From the Cook

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Garlic Confit

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Ingredients

Warning0 allergens identified

Garlic Confit

3 heads garlic clovespeeled

1 to 1 ½ cups olive oilyou need enough to cover the cloves of garlic

3 sprigs fresh rosemaryoptional

Instructions

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Instructions

Preheat the oven to 200 degrees F.

Place the garlic cloves into a small oven safe dish and cover with the olive oil. Place the rosemary into the dish so that it’s also submerged in the oil.

Place in the oven and bake for 2 hours until the garlic cloves are golden and easily pierced with a fork.

Let the garlic cool to the touch and remove the herbs. Place the garlic + the oil in an airtight container and store in the fridge for up to 2 weeks.* ENJOY!

Notes

*there is a risk of botulance if the garlic confit is stored improperly. Always store it in the fridge and use it within 2 weeks.

Freeze: this can be frozen for up to 2 months. To use, simply place in the fridge and bring to room temperature and use within about a week.

Nutrition

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Tips & Tricks (5)

Low Temperature is Critical 🌡️
Cook garlic confit at 275°F or lower to ensure the garlic becomes creamy and sweet rather than browned or bitter; higher temperatures will compromise the delicate flavor profile.
Peel Garlic Properly for Even Cooking ✨
Leave garlic cloves unpeeled with just the papery outer skin removed; this keeps them intact during the long cooking process and makes them easier to slip out of their skins when serving.
Use Quality Olive Oil for Superior Results 🫒
Invest in a premium extra-virgin olive oil as it's the star ingredient; the oil infuses with garlic flavor and becomes a luxurious finishing oil for toast, soups, and vegetables.
Fresh Rosemary Prevents Bitterness 🌿
Add fresh rosemary sprigs during cooking but remove them halfway through to prevent the oil from becoming too piney; you can add fresh sprigs again at the end for visual appeal.
Store in Oil for Extended Shelf Life 🏺
Keep finished garlic confit submerged in its cooking oil in an airtight container and refrigerate for up to two weeks; the oil acts as a preservative while the garlic continues developing deeper flavor.