Recipes › Garlic › Garlic Confit with Olive Oil
Garlic Confit with Olive Oil
Whole garlic cloves cooked slowly in olive oil until they're golden, buttery-soft, and impossibly mild — this is a kitchen staple that pays dividends all week. Spread on toast, stir into pasta, mash into potatoes, or use the infused oil itself as a finishing drizzle. Making a big batch means you always have incredible flavor on hand.
Garlic is usually ready June to July. More garlic recipes, or see what to sow this month where you are.
Ingredients
- 2 cups garlic, peeled cloves (about 4 heads)
- 1½ cups olive oil
- 4 sprigs fresh thyme (optional)
- 2 sprigs fresh rosemary (optional)
- ½ tsp red pepper flakes (optional)
Contains: milk, cereals gluten.
Method
- Combine peeled garlic cloves, olive oil, thyme, rosemary, and red pepper flakes in a small saucepan. The oil should just cover the cloves.About 5 min
- Cook over very low heat — you want lazy, gentle bubbles, not a boil — for 40-45 minutes until cloves are completely tender and lightly golden. If the oil starts to simmer aggressively, reduce the heat immediately.About 45 min
- Let cool completely in the oil. Transfer cloves and all the oil to a clean jar.About 5 min
Tips
- Low and slow is the key — too-high heat makes the garlic bitter and dark.
- The infused oil is just as valuable as the cloves — use it everywhere.
- For safety, always refrigerate garlic in oil and use within 2 weeks.
Ring the changes
- Add lemon peel and black peppercorns for a more aromatic confit.
- Use avocado oil for a more neutral-flavored version.
Keeping it
Must be refrigerated. Use within 2 weeks for food safety — garlic stored in oil at room temperature can harbor bacteria.
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