We’re going back to basics today and delving into the world of garlic! I have to be honest with you and say I’m quite biased towards garlic. I love it and I will pile loads of it where I feel garlic should be. Even if that means getting weird stares from people around me or in my case, glares as everyone seems to want garlic in my household. Thus, as a peace offering, I usually make a batch of some garlic confit: a golden olive oil filled with buttery soft garlic.

What is Confit?

Confit is a French cooking technique used to preserve food through gentle poaching. Meaning, to slow cook food usually in oil or fat to produce something tender with concentrated flavor. This is very different from frying where temperatures are much higher and cook times are faster.

What can I do with Garlic Confit?

I think it’s more of what can you not do with it. When I was still working in a restaurant, we had a shelf dedicated for jugs of garlic oil. We would use them to make crisp garlic croutons or for aglio olio pasta or as a finishing drizzle to soups and sauces. It elevates so many dishes and imparts a subtle garlic aroma without being too pungent. If you’re new to using garlic confit you can start off with my Lemony Pastel Pink Pasta and experiment from there.

Just A Few Tips

• You can use any oil for this recipe but for the best results, use good quality olive oil.
• The goal is to slowly poach the garlic, hence the low heat. This gently infuses the oil while transforming the flavor of the garlic from sharp to mellow.
• For my detail oriented friends out there with a thermometer, you would want your oil to be within 200-210 degrees F.
• Quickly peel garlic by placing individual cloves in the microwave for 20 seconds then peel or slip the skins off each garlic clove. I heard this shake method also works though I personally haven’t tried it.
• Botulism isn’t a problem here as the garlic is cooked. For added measure, follow the storing and usage instructions I mention in the recipe.

Print Recipe

Simple Garlic Confit (Garlic Infused Oil)

A golden fragrant oil with tender melt in your mouth garlic. Need I say more?

Prep Time5 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 5 minutes mins

Course: Side Dish

Cuisine: French

Keyword: Cooking Basics, Easy, Freezer Friendly, Pantry Staples

Servings: 1 400mL jar

Ingredients

• 270 mL (1¼ cup) olive oil
• 2 large heads garlic peeled

Instructions

• In a small saucepan over low heat, add in the garlic and olive oil. Make sure that the garlic is completely submerged in the oil.
• Poach the garlic for 45 minutes to 1 hour until the garlic has infused its flavor. Tiny bubbles will begin to form and rise to the surface. This is normal and what you want just make sure it isn't actively frying. The confit is done when the garlic is as soft as butter and has a subtle tan color.
• Pour in a clean glass jar and let cool to room temperature. Once cool, store in the refrigerator for up to 2 weeks and use a clean spoon when dipping into the jar.

Notes

*Store garlic confit in a clean glass jar with a tight lid and use a clean spoon when dipping. Keep in the refrigerator for 1-2 weeks.

*This can be frozen and stored for several months (this doesn’t last that long in my house but I would give it 2 months tops).

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