With only 3 ingredients, this Garlic Confit provides incredible flavor in spreads, soups, or sauces. This is unbelievably easy to make using fresh garlic, olive oil and an infusion of rosemary sprigs.
Garlic Confit
This garlic confit is a fantastic way to elevate many dishes including sauces, dips, soups, or pasta. I’ve also added some to mashed potatoes and used it on salads, but best of all it’s great on focaccia. It’s delicious! Once you taste how phenomenal this condiment is, you’ll always want to have a jar on hand for easy cooking.
Who doesn’t love garlic? This root vegetable is one of my very favorite ingredients to use in so many dishes because it can add a lovely amount of mild, sweet and pungent flavor. Also, garlic confit is perfect to make ahead. It’s ready when you are to use in a variety of recipes.
Garlic Confit Highlights
- FULL OF FLAVOR. If you love garlic, then this recipe is for you with a ton of garlic in oil, and then some fresh rosemary. It’s a garlic lovers dream.
- HEALTHY. Cooked garlic has a tremendous amount of health benefits. It’s known to reduce blood pressure and is highly nutritious but with few calories.
Ingredients You’ll Need
- Garlic – I used 3 whole heads of garlic all peeled.
- Oil – You’ll want some good extra virgin olive oil for the best taste.
- Rosemary – Add in some sprigs of rosemary to infuse in the oil, or if you prefer, use different fresh herbs like thyme or a bay leaf.
How To Make Garlic Confit
- COOK THE GARLIC MIXTURE. Add the peeled garlic cloves, olive oil and fresh rosemary to a small saucepan and cook over low heat for 30-40 minutes, stirring every few minutes. The garlic confit is ready when the garlic is tender and cooked through.
- FINISH AND STORE. Using a slotted spoon, transfer the cloves to a jar, and pour the oil on top. If not using immediately, close the lid and and place in the refrigerator. It should last about 2 weeks in the refrigerator.
What Is Garlic Confit Used For?
The confit cloves can be used to flavor soups, sauces, pastas, vinaigrettes, sandwiches, or marinades. For a quick but sublime nibble, spread them on a crusty slice of bread — the most delicious garlic spread you’ll ever taste. Try putting some on top of red pepper dip or hummus, or make incredible garlic bread.
Does Garlic Confit Need To Be Refrigerated?
Yes, garlic confit and infused oils absolutely need to be refrigerated, due to a risk of developing botulism and other bacteria.
Why Is My Garlic Confit Bitter?
Caution must be taken when cooking garlic so that it is not overcooked. Garlic burns easily and when it has been cooked too long or on too high of a temperature, it will turn bitter.
What Is The Difference Between Roasted Garlic And Garlic Confit?
The difference between garlic confit and roasted garlic is that garlic confit tends to be more subtle and sweet. With roasting, the cooking happens unevenly so some bits might be bitter and browned. Garlic confit soaks in that olive oil and cooks gently.
Expert Tips
- Try using thyme springs or a bay leaf instead of the rosemary.
- Never store garlic confit at room temperature.
- Remove the garlic from the fridge and bring it to room temperature before using as the oil will solidify in the fridge.
- In addition to using the cloves, the oil can also be used for drizzling over breads/rolls or salads.
Leftovers
Cool the garlic as quickly as possible, and refrigerate immediately. It can keep for a couple of weeks in the refrigerator when stored properly.
Make sure the cloves are submerged in the oil by at least 1 inch. Use a clean spoon to scoop the cloves out. You can also freeze individually portioned confit and oil in an ice cube trays.
More Great Recipes To Try
- Old Fashioned
- 3 Ingredient Healthy Energy Bars
- Manhattan Drink
- Homemade Hot Sauce
- Rosemary Garlic Pork Roast
- Easy Garlic Bread
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Garlic Confit
Instructions
- Cook garlic mixture: Add the peeled garlic cloves, olive oil and fresh rosemary to a small saucepan and cook over low heat for 30-40 minutes, stirring every few minutes. The garlic confit is ready when the garlic is tender and cooked through.
- Finish and store: Using a slotted spoon, transfer the cloves to a jar, and pour the oil on top. If not using immediately, close the lid and and place in the refrigerator. It should last about 2 weeks in the refrigerator.
Recipe Notes
- Try using thyme springs or a bay leaf instead of the rosemary.
- Never store garlic confit at room temperature.
- Remove the garlic from the fridge and bring it to room temperature before using as the oil will solidify in the fridge.
- In addition to using the cloves, the oil can also be used for drizzling over breads/rolls or salads.
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