Garlic confit is the perfect recipe to keep making over and over. Once you learn how to prepare it and how delicious it tastes, you'll always want to have a jar of this garlicky goodness.
I really don't know how true it is that Victoria Beckham once said, "Spain smells like garlic", but I couldn't agree more! Garlic is a part of our culture and is used in most of our dishes, just like onions. Some people start their day with a tostada con tomate, which is usually prepared with raw garlic. Maybe it's too early for garlic? Most Spanish people don't think so, and I'm one of them!
So, it was about time we talked about our Garlic Confit, which we've been making at home for years! This confit pairs beautifully with almost everything, so you'll run out before you know it. I recommend you make a big enough jar or just keep the recipe close to continue making it once you finish the first jar.
Why I Think You'll Also Love Our Garlic Confit
- Our recipe is very simple to make, and you won't need to turn on the oven. We used to prepare garlic confit using the oven, but once we realized how much quicker and easier it was to prepare it using just a pan, we started making it more often. Seriously, who wants to turn on the oven for two hours on those hot summer days?
- Somehow, Garlic Confit pairs fantastic with almost everything. Think of adding some of this delicious buttery garlic to your next salad, bread, pasta sauce, pizza, mashed potatoes, homemade hummus, or even to infuse your oils.
- You'll only need four ingredients to make this recipe: olive oil, garlic cloves, rosemary, and peppercorns. Easy right?
Ingredients
- Garlic cloves. To make the best garlic confit, you'll need to get the best garlic. Choose fresh garlic; the fresher, the better!
- Olive oil. You can use extra virgin olive oil or regular olive oil. We've tried this recipe with both, and extra virgin olive oil packs a more intense flavor, so we slightly prefer using extra virgin.
- Fresh Rosemary. We use rosemary, which grows in our garden all year round, but we also love adding fresh thyme and bay leaf when possible.
- Peppercorns. For extra flavor. You can also add chili flakes.
Cooking Method for Garlic Confit
This garlic confit recipe is so simple to make but is packed with flavor. Here’s how you make it:
Step 1: This may be the part that takes the longest, as you'll need to peel all those beautiful garlic cloves. You can also buy peeled garlic, but they won't be as fresh, and remember, we need the freshest garlic for this recipe!
Step 2: Add all the ingredients to a small saucepan or pot, making sure all the garlic cloves are submerged in the oil; otherwise, you'll need to add more oil.
Step 3: Cook for about 30 minutes at low heat until the garlic is soft enough to mash with the back of a fork; we're looking for a buttery texture here. Do not let the oil reach a boiling temperature, as garlic confit is supposed to be slow-cooked.
Step 4: When the garlic is cooked, use a slotted spoon to transfer the garlic to a sterilized glass jar. Pour enough oil to cover the garlic cloves and store up to three weeks in the refrigerator.
Once you've eaten all the garlic, you can repurpose the olive oil to cook other dishes.
Garlic Confit
Ingredients
- 1 cup garlic cloves around 3 garlic heads
- 1 cup olive oil extra virgin
- 2-3 fresh rosemary springs
- 1 tablespoon peppercorns
Instructions
- Peel the garlic cloves. This may be the part that takes the longest, but totally worth it.
- Add all the ingredients to a small saucepan or pot, making sure all the garlic cloves are submerged in the oil, otherwise, you'll need to add more oil.
- Cook for about 30 minutes at low heat until the garlic is soft enough to mash with the back of a fork; we're looking for a buttery texture here. Do not let the oil reach a boiling temperature, as garlic confit is supposed to be slow-cooked.
- When the garlic is cooked, use a slotted spoon to transfer the garlic to a sterilized glass jar.
- Pour enough oil to cover the garlic cloves and store up to three weeks in the refrigerator.
Notes
- Try different herbs and seasonings for your garlic confit.
Nutrition
FAQ
Yes, cooked garlic can be safely stored just like you would store other preserved foods. Make sure the garlic confit is stored in the refrigerator. You can leave it at room temperature for a few minutes before serving it if the oil solidifies, or store it by the refrigerator door, where the temperatures are not so cold.
Yes, why not! Some of you asked me before if you need to leave the garlic confit for a few days before eating it and the answer is no. You can enjoy it right after cooking it.
This can happen depending on the temperature of your refrigerator. You can just bring the garlic confit to room temperature again, and the olive oil will go back to its natural texture.To avoid the olive oil from solidifying when left in the refrigerator, leave the jar by the refrigerator door, where the temperatures are not as cool as the back of the fridge.
I recommend using fresh herbs for your garlic confit. If you don't have fresh rosemary, you can use fresh thyme, bay leaf, parsley, or any other type of aromatic you can find.
How to use Garlic Confit
Garlic Confit can be used as a spread or topping and served with almost anything! For example, if you are making your own pasta sauces, think of adding some confit garlic while simmering those hearty sauces. Making pizza at home or getting a takeaway is also a great chance to use those buttery garlic cloves.
Salads, sandwiches, wraps... I see an unlimited number of dishes to which I would (or have already) add my garlic confit.
We normally like our garlic confit on crusty bread as an appetizer or snack. Lately, we've been serving it with our Mediterranean marinated olives before lunch as a small appetizer, and people have been very pleased!
Other Recipes for Garlic Lovers
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