Confit garlic is luscious, buttery garlic cloves that has been slowly cooked to perfection in olive oil with thyme and bay leaves for extra aromatic flavours. These tender, spreadable sweet and delicious garlic cloves are a beautiful condiment that pairs well with almost anything. You even end up with a flavorful garlic-infused oil that can be used to season and enhance a wide variety of dishes.
It's naturally dairy-free, gluten-free and vegan.
When your garden produce a good amount of garlic. Try making this amazing, creamy garlic confit. You won't regret it!
This extremely versatile condiment is a perfect accompaniment for a summer BBQ as it compliments and elevates a wide range of dishes such as meat, fish and other grilled veggies.
This recipe is best made with homegrown garlic as they are superior, fresher and more rich in flavour. Read about how to grow garlic at home succesfully and about Homegrown food here
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Ingredients for confit garlic
- olive oil
- garlic cloves - peeled
- fresh thyme
- bay leaves
- salt and pepper
See recipe card for quantities.
How to make garlic confit
- Step 1: Add the oil, garlic, thyme, bayleaves, salt and pepper in a sauce pan
- Step 2: Turn on low to medium heat and slowly simmer for about 1 hour or until soft and fragrant
- Step 3: Turn the heat off and let it sit for 15-20 minutes.
- Step 4: Mix and adjust seasoning. Serve the cloves warm or at room temperature.
Hint: Alternatively this garlic confit recipe stove top method can be made in the oven.
Garlic confit oven method: Just put all the ingredients in an oven proof dish instead and cover it with a lid or tin foil 110 degree Celcius (230 degree Farenheit) for about 1 hour or until soft.
Garlic is loaded with health benefits like antioxidants and is a natural immune booster. The slow-cooking process makes it easier to digest this amazing vegetable without loosing any of the those great health benefits.
Substitutions
You can substitute the olive oil for clarified butter.
Variations
- Spicy - add fresh finely chopped chili or chili flakes to the pot for additional heat into the confit.
- Herbs - add other fresh herbs like chopped oregano or rosemary
Equipment
Sauce pan
small knife
Storage
Olive oil works like a preservative. Cover the garlic cloves in the oil then cover it with a lid or cling wrap and store in the fridge. Add more oil if needed when storing it. It will last in the fridge for 3-4 weeks this way.
You can also store your garlic confit in ziplock bags in the freezer for 3-4 months. Defrost again slowly in the fridge or at room temperature.
Top Tip
- Long and slow cooking is the secret to confit garlic. Don't have the heat to high, only allow a slow simmer.
- I prefer to use a good quality pure or light olive oil for this confit as it has a mild flavour and won't overpower the garlic.
- This recipe is best made with homegrown garlic as they are superior, fresher and more rich in flavour. If you don't grow your own garlic, then try to source local and organic garlic for best result.
FAQ
Pure or light olive oil so not to over power the garlic
Confit as a cooking term essentially means slow cooking in fat or oil.
Garlic confit has many different uses. Here are my favorite ways to use it:
As a topper for meat, fish or grilled vegetables.
Spread the cloves on a toasted bruschetta.
As an accompaniment for a cheese or charcuterie board.
Mix into mashed potatoes or hommus.
The garlic infused oil can be used as a base for salad dressings or drizzled over roasted or grilled vegetables.
It will last in the fridge for 3-4 weeks, just make sure its all covered with oil. It will last in ziplock bags in the freezer for 3-4 months
Did you try this garlic confit recipe? Please leave me a comment below. I love to hear from you!
Related
Looking for other garlic recipes or a garlic growing guide? Try these:
How to grow garlic at home successfully
Looking for another confit recipe? Try this:
Homegrown garlic confit
Ingredients
- 2 cups olive oil
- 2 cups garlic cloves peeled
- 4 sprigs fresh thyme leaves only
- 4 bay leaves
- salt and pepper to taste
Instructions
Garlic confit without oven
- Add the oil, garlic, thyme, bayleaves, salt and pepper in a sauce pan
- Turn on low to medium heat and slowly simmer for about 1 hour or until soft and fragrant
- Turn the heat off and let it sit for 15-20 minutes.
- Mix and adjust seasoning.
Garlic confit in the oven
- Turn on the oven 110 degree Celcius (230 degree Farenheit)
- Add the oil, garlic, thyme, bayleaves, salt and pepper in an oven proof dish. and for about 1 hour or until soft.
- cover it with a lid or tin foil and slowly simmer for about 1 hour or until soft and fragrant.
- Remove from the oven and let it sit for 15-20 minutes to cool down.
- Mix and adjust seasoning.
- Serve the garlic cloves warm or at room temperature.
Notes
- Long and slow cooking is the secret to confit garlic. Don't have the heat to high, only allow a slow simmer.
- I prefer to use a good quality pure or light olive oil for this confit as it has a mild flavour and won't overpower the garlic.
- This recipe is best made with homegrown garlic as they are superior, fresher and more rich in flavour. If you don't grow your own garlic, then try to source local and organic garlic for best result.
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