Garlic Confit

Kankana Saxena

Garlic Confit is a quick and easy condiment to make at home and can be used in many ways. It's versatile, healthy and a garlic lover's fav condiment to store. It takes very less effort to prepare and can be made either in oven or slow cooked on stove top.

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Prep Time 5

Cook Time 45

Total Time 50

Course Spice and Condiment

Cuisine Italian

Servings cups

Ingredients

2 cups fresh garlic cloves
3 sprigs of rosemary or thyme
Few black peppercorns
Olive oil (enough to submerge the garlic cloves completely)

Instructions

OVEN BAKED METHOD

Preheat oven to 325 F
In an ovenproof container, add the garlic cloves, rosemary sprigs, black peppercorn. Pour enough oil to submerge the garlic cloves.
Bake for 45 minutes.
Once cooled completely, store in a clean glass air tight jar.

STOVE TOP METHOD

In a heavy bottom pan add the garlic, rosemary sprigs or thyme sprigs and black peppercorn. Pour enough oil to submerge the garlic cloves and then slow cook in low heat for 30 to 40 minutes.
Once cooled completely, store in a clean glass air tight jar.
You can store the garlic and oil together or seperately.

Notes

How to store Garlic Confit?

Store in a clean dry air tight glass jar.

You can either store the garlic in the oil or store separately.

I personally store separately as I often use the garlic to make garlic butter or use in toast. While the oil I save for pasta and pizza and few other dishes.

How long does it stay fresh?

Garlic Confit will stay fresh for a month in the refrigerator and 3 to 4 months in the freezer.

I however make in small batches, and it gets over in 3 weeks max, as I use it quite frequently.

Keyword baking, condiments, confit, roasting, vegetarian