Garlic Confit and Garlic Oil
Learn how to make the ultimate Garlic Confit and fragrant garlic-infused oil. This simple, chef-tested method transforms raw cloves into buttery, spreadable gold that’s perfect for pasta, toasted sourdough, and gourmet gifting. A must-have plant-based kitchen staple!
Servings 24 tablespoons (1.5 cups total)
Calories 130kcal
Equipment
Ingredients
- 50 medium garlic cloves peeled
- 1 ½ cups olive oil
- sprigs optional: add arromatics, such as rosemary, thyme, or whole peppercorns.
Instructions
- Peel the garlic and use a knife to cut the brown root off each peeled garlic clove; then place them in a medium saucepan. Then pour oil over the garlic; enough to cover it.
- Simmer on medium-low for 45 minutes until the garlic is pale gold and fork-tender. Ensure the oil stays at a gentle simmer (small bubbles) and does not reach a rolling boil.
- Once the garlic is done, remove the pan from the heat and allow it to cool completely. Transfer the garlic and oil into a clean glass jar, cover tightly, and refrigerate immediately.
- Store in a clean glass jar in the refrigerator for up to 7 days. For long-term storage, freeze in ice cube trays for up to 4 months. Do not store at room temperature. Add this roasted garlic to your favorite dishes, and you won’t have to worry about storing it because it will be gone much sooner than that.
Notes
Substituting Vegetable Oils
You can substitute a neutral oil, such as avocado or grapeseed oil, in place of olive oil if you prefer a milder flavor profile. This is a great option if you plan to use the garlic in dishes where you don't want the distinct taste of olives to shine through.Nutrition
Serving: 1tablespoon | Calories: 130kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 1mg | Potassium: 25mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.2mg
