How to make Garlic Confit or Roasted Garlic

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.

Start by peeling the garlic cloves, separating them from the head.

Use a small mixing bowl to shake the garlic cloves to remove loose skins.

Peel the garlic cloves using your hands or the back of a knife to pop off the skin.

Take a cast iron skillet and add about 4 cups of grapeseed oil to it.

Add 2 cups of peeled garlic cloves to the oil in the skillet.

Sprinkle in some fresh thyme and a few whole black peppercorns for flavor.

Heat the skillet on medium-low heat, allowing the garlic to simmer gently.

Watch for air bubbles to come up in the oil, indicating that the garlic is cooking.

Let the garlic cook until it becomes soft and the color transforms, about 45-60 minutes.

Check the garlic by poking it; it should feel soft and supple to the touch.

Once done, transfer the garlic and oil to a container, storing them together.

Store the garlic confit at room temperature or in the refrigerator for longer shelf life.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary