This delicious kitchen staple will take your dishes to the next level! Use the garlic cloves since the garlic cloves are already cooked and soft, you can mash the garlic for a delicious spread or even add them to dips, sauces or spread on roasted vegetables. Garlic oil can be used for salad vinaigrettes, drizzling on top of soups or dishes, fries or a crusty baguette for dipping.
What is Garlic Confit?
Whole-garlic cloves cooked in lots of fragrant extra virgin olive oil for about 20 minutes, until they are incredibly tender. You can also use avocado or other oils.
Similar to roasted garlic, the cloves become very sweet, soft and extremely flavourful. They take less time, are far less messy.
Homemade Garlic and Infused Oils should be stored in the refrigerator for food safety reasons as infused garlic oils have a botulism risk and other bacteria’s if stored at room temperature.
For the results, ensure that the garlic cloves are fully submerged in the oil.
More Ideas How To Use Garlic And Olive Oil
Good News to all my Garlic friends:
As far as what you can do with garlic, the possibilities are endless.
Here Is More Easy Recipes You’ll Love
- Homemade Hummus
- Homemade Pizza
- Roasted Vegetables
Can You Freeze Garlic Confit?
Yes, garlic and Infused oils should be refrigerated however you can also safely freeze garlic confit for several months.
Garlic is pretty versatile when it comes to freezing. You can freeze raw whole unpeeled bulbs, individual cloves (peeled or unpeeled), or chopped garlic. Frozen garlic lacks the crunchy fresh texture, but the flavour remains strong. Definitely lacks the chemical taste that sometimes accompanies jarred garlic.
Nutritional Information on Cooked Garlic
- 1/2 tsp Dried Thyme or Rosemary
- 1/8 tsp Red Pepper flakes
- 2 cups Virga Olive Oil
- 10 Peppercorns
- 3 cups peeled garlic cloves
- Use the palm of your hand to carefully separate the heads of garlic. Using a sharp small knife, trim the ends of each garlic clove and then peel each clove, leaving it intact.
- Place the peeled garlic cloves in a small saucepan, cover with the olive oil, and place over very low heat on the stove. As the oil begins to warm, you will slowly see small bubbles form, they will gradually get larger until the oil is simmering slowly.
- Continue to cook the garlic in the oil over low heat, stirring carefully every few minutes, for 12 - 18 minutes (this will depend on your garlic clove size, adjust time as necessary), or until the garlic cloves are tender and nearly cooked through, yet still retain their shape and are not yet caramelized. Use a long sharp knife to pierce the cloves, they should meet little to no resistance once they are finished cooking.
- Removed from the heat, and allow to cool completely. Stir every few minutes before transferring the garlic and oil carefully to a large glass jar, must be airtight container.
- Add fresh herbs to the oil, when using.
- Store refrigerated for up to 2 to 3 weeks.