How To Make Garlic Confit Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier, while canola oil is more budget-friendly.

Peel 2 heads of garlic, which yields about 50 to 60 cloves.

Cut the root end off each garlic clove to help free the skin for easier peeling.

Alternatively, shake the garlic cloves in a container with a lid to remove the skin, but be careful not to break the cloves.

Heat a small saucepan over low to medium heat.

Add all the peeled garlic cloves to the saucepan.

Pour enough neutral tasting oil (about 1 cup of olive oil) to cover all the garlic cloves in the pan.

Avoid using extra virgin olive oil to prevent bitterness when heated.

Cook the garlic over low to medium heat for about 20 to 30 minutes, stirring occasionally to prevent sticking or burning.

Check the garlic for doneness; it should be golden brown and easily pierced with a fork or smushed with a finger.

Remove the saucepan from heat and let the garlic and oil cool completely.

Separate the confit garlic from the oil by transferring the garlic into a container, leaving as much oil behind as possible.

Store the confit garlic in the refrigerator with a lid.

Strain the garlic oil into a mason jar or container using a small strainer to catch any imperfections.

Seal the jar and store the garlic oil in the pantry or on the countertop.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary