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Overhead view of spoon resting in garlic confit

Garlic Confit

Print Recipe
Homemade garlic confit is buttery, rich, and garlicky—but a delicious mellow kind of garlicky without the sharpness of fresh garlic. It’s the ultimate condiment for garlic lovers!
Course condiment
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 30 Servings
Calories 65
Author Jessica Hylton

Ingredients

  • 2-3 heads of garlic with cloves peeled
  • Herbs of choice optional such as rosemary or thyme
  • Avocado Oil, Olive Oil or Grapeseed Oil

Instructions

  • Separate your garlic cloves and peel all of your garlic cloves. I like to shake mine in a jar which helps to loosen up the dry skins around the cloves.
  • Add cloves to a small pan alongside any herbs. Pour over your oil, pouring enough to cover the cloves completely.
  • Place your pan on a stovetop and bring to a medium heat, until small bubbles form around the garlic. Reduce to a very small simmer and let simmer for 30 minutes. Feel free to stir occasionally, and watch the oil to ensure it doesn’t raise to a frying temperature.
  • Remove from heat and allow the oil to cool completely. The garlic will deepen even further in colour during this time to a golden colour. Strain off the herbs and store your garlic in the oil in a clean tight jar in the fridge for around 2 weeks, ensuring that the garlic is completely covered in the oil. It’s important to have proper storage of the garlic and the oil to prevent botulism.
  • Serving suggestion for garlic confit on toast: spray or brush a pan with oil and bring to a medium heat. Add in a slice of sourdough and crisp up both sides.
  • Remove from heat, and spread 2-3 cloves of garlic confit over the toast. Using your knife, spread to cover. Top with some flaky sea salt, cut in half, and enjoy!

Video

Notes

To store: Refrigerate the garlic in the oil in a clean tight jar for around 2 weeks, ensuring that the garlic is completely covered in the oil. It’s important to have proper storage of the garlic and the oil to prevent botulism.
To freeze: You can freeze garlic confit for up to 3 months in an airtight container. Let it thaw in the refrigerator before using it.

Nutrition

Calories: 65kcal | Carbohydrates: 0.1g | Protein: 0.01g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 0.03mg | Potassium: 1mg | Fiber: 0.004g | Sugar: 0.002g | Vitamin A: 0.02IU | Vitamin C: 0.1mg | Calcium: 0.4mg | Iron: 0.003mg