Garlic Confit is a “must have” recipe for every cook. Luscious softened garlic surrounded by a blend of healthy oils. Use the cloves and garlic- infused oil for a subtle yet rich flavor
After making your confit, you’ll also end up with creamy garlic cloves immersed in a delicious garlic-infused oil.
- 4 large heads fresh garlic*, preferably recently harvested
- ¾ cups extra virgin olive oil
- ¾ cups safflower oil**
Preheat oven to 275 degrees.
Separate the garlic cloves and remove the papery skins.
I use a garlic peeler – a flexible tube***. Simply place a few cloves inside, and rub on your
countertop – the papery skins will just fall off!
Place the peeled cloves in a heavy dutch oven pot (about 8″ in diameter) suitable for the oven. I use an enamel coated cast iron one.
Add both oils to just about cover the cloves. This will depend on the size for your pot. Add more or less oil if necessary.
Cover the pot. No cover? No problem, use heavy foil and crimp tightly.
Cook for 45 minutes to 1 hour until garlic is silky and sotftened.
The oil should slightly bubble, but not boil as it slowly cooks.
You don’t want the cloves to brown – this will completely ruin the flavor.
Test with a small sharp knife – garlic should be softened and slightly translucent, but not browned at all. Remove from the oven and cool to room temperature.
Carefully add the garlic to sterilized glass jars, top with the oil.
Canning jars work well – I used two half pints and one pint.
Seal tightly and place in the refrigerator.
To enjoy: use a clean spoon to remove garlic each time.
* Please use Domestic Garlic! Imported Chinese Garlic (which is most common) is bleached. Garlic from China is sprayed with chemicals to stop sprouting, to whiten garlic, and to kill insects and plant matter.
You can tell the difference by looking at the bottom. If the roots are all removed, leaving a concave, clean spot, it is Chinese.
Thoughts: You may make this recipe on the stovetop too. Make sure your temperature is low, consider using a stovetop diffuser.
I chose half olive oil, and half safflower oil. Reason: final confit will not have an overwhelming “olive” flavor… lets the garlic flavor shine through. Also, will not get cloudy in the refrigerator.
See BLOG for many photos, nutrition and tips!
** with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed”.
***about $3 in cookware shops.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Makes: 2 pints