An easy garlic confit recipe! The garlic cloves develop a subtly sweet flavor and a soft, spreadable texture, making them perfect for spreading on crusty bread. And you can use the amazing garlic-infused oil to make any dish of your choice!
To confirm something is basically to cook it in olive oil for a very long time over a low heat until lightly browned. The results are very similar to roasted garlic. The cloves become soft, tender and caramelised. They develop an incredibly rich and savory flavor that every garlic lover like myself needs in their life.
Ingredients you need for this garlic confit recipe
Garlic. Use as much or as little as you’d like, depending on how quickly you plan to eat it.
Olive oil. This is the oil that’s most commonly used during the confit process, yielding a distinctive, yet not overpowering flavor.
Peppercorns and chilli flakes. These ingredients are optional, but I find that they do add a nice kick to the overall flavor profile. You can adjust the amount you use depending on personal preference.
Fresh herbs. I used rosemary and bay leaves, but you can add any other ones depending on what you like. For example, sage and thyme also work really well. He rather generous with these, as they do really take the garlic confit up a notch!
Recipe
Equipment
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Mason jar
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Large saucepan
Ingredients
- 9 bulbs garlic
- 2 cups olive oil
- 1 tbsp black peppercorns
- 1 tsp chilli flakes
- 3 springs rosemary
- 3 bay leaves
- salt and pepper to taste
Instructions
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Peel the garlic. To do this, place a few cloves of garlic inside of a sealed jar and shake it vigorously. This way, the skins will become loose and easy to remove. Repeat with the rest of the garlic.9 bulbs garlic
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Place garlic inside of a large saucepan and cover it in the olive oil. Add the peppercorns, chilli flakes, rosemary and bay leaves.9 bulbs garlic, 2 cups olive oil, 1 tbsp black peppercorns, 1 tsp chilli flakes, 3 springs rosemary, 3 bay leaves
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Bring the oil to a light simmer, then turn down the heat as low as possible. It’s very important for the heat to not be too high – the oil shouldn’t be bubbling. Allow to cook for 30-45 minutes, until the garlic is soft but not completely falling apart.
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Remove the saucepan from the heat and allow it to cool down fully. You can place it in a cold water bath to speed up this process. Then, use a slotted spoon to transfer the garlic to a jar. Finally, pour in the oil, seal, and store in the fridge.
