Description
Garlic confit is a versatile and flavorful condiment that adds a rich, savory touch to a variety of dishes. This easy recipe yields tender, caramelized garlic cloves infused with fragrant thyme, all simmered gently in extra virgin olive oil.
Ingredients
Units
Scale
Garlic Confit:
- 6 heads garlic
- 3 cups olive oil, extra virgin
- 6 sprigs of thyme
Instructions
- Preheat: Preheat the oven to 120°C / 250°F.
- Bake: Place the garlic cloves and thyme into an ovenproof dish and fully submerge in olive oil. It’s important the garlic is fully submerged in the olive oil so it does not burn. Bake for 1 – 2 hours or until the garlic has become golden and is soft to touch.
- Serve and Store: Allow the garlic confit to cool and store in an airtight container or jar for 2 – 3 weeks in the fridge.
Peel garlic: Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
Notes
- Olive Oil: A good quality extra virgin olive oil is essential for garlic confit. Not only does it infuse the garlic with beautiful richness, but it also becomes a star ingredient itself — you’ll be drizzling this oil over everything. Choose an oil you love the taste of, because it will directly impact the final flavour.
- Garlic: Always use fresh, firm garlic bulbs rather than pre-peeled or packaged garlic. Fresh cloves have better flavour, texture, and a lower risk of bacterial contamination. Taking a few extra minutes to peel the garlic yourself makes all the difference in both taste and safety.
- Storing: Garlic confit can be stored in the fridge for 2 – 3 weeks in a sterilised glass jar. Always keep in the fridge and do not leave out at room temperature for a long period of time.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 291 kcal
- Sugar: 0g
- Sodium: 1mg
- Fat: 33g
- Saturated Fat: 5g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
