Slow-Roasted Garlic Confit
In short: Whole garlic cloves cooked slowly in olive oil until soft, sweet and spreadable, plus a garlic-scented oil. Keep it refrigerated and use within a week. It takes about 1 h 20 min in total and makes 12 servings.
- Prep
- 20 min
- Cook
- 1 h
- Total
- 1 h 20 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 145 kcal
Garlic confit is cloves cooked gently in oil until they turn soft, golden and buttery, with all the harshness gone. Mash them onto toast, stir them into pasta, mashed potatoes, soups or dressings, and use the leftover oil for cooking. The oven does the work at a low temperature. Food safety matters, because garlic stored in oil can grow harmful bacteria at room temperature, so refrigerate it and use it within a week.
Instructions
- Heat the oven to 135°C (275°F). Separate the garlic heads into cloves and peel them. Soaking the cloves in warm water for 10 minutes helps the skins slip off.
- Put the peeled cloves in a small oven-safe dish or loaf pan, in a single layer if possible, with the thyme, bay leaf and peppercorns.
- Pour in enough olive oil to cover the garlic completely. Cover the dish tightly with foil.
- Bake for 45 to 60 minutes, until the cloves are pale golden and very soft when pierced with a knife. The oil should barely bubble.
- Let the dish cool uncovered for 30 minutes. Sprinkle with flaky salt if you like.
- Transfer the garlic and oil to a clean jar, making sure the garlic stays under the oil. Cool completely, then close and refrigerate right away. Use within 1 week.
Tips
- Freeze the cooled confit in an ice cube tray, garlic and oil together, for up to 3 months. Pop out a cube straight into a hot pan or soup.
- Never store garlic confit at room temperature, because garlic in oil can carry the bacteria that cause botulism. Keep it cold and use it within 7 days.
Questions and answers
How long does garlic confit last?
In the fridge, in a clean jar with the garlic completely under the oil, it keeps for up to 7 days. For longer storage, freeze it for up to 3 months.
What can I do with garlic confit?
Mash it onto toast or crusty bread, stir it into mashed potatoes, soups, pasta or bean dips, or whisk it into dressings. Use the oil to fry eggs, roast vegetables or dress salads.
Can I make garlic confit on the stove?
Yes. Cook the covered garlic and oil in a small saucepan over the lowest heat for 30 to 40 minutes, until soft. The oil should only bubble now and then, and never fry the garlic.
How long does it take to make Slow-Roasted Garlic Confit?
About 1 h 20 min in total: 20 min of preparation and 1 h of cooking.
How many calories are in Slow-Roasted Garlic Confit?
About 145 kcal per serving, with 1 g of protein, 6 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 145 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 6 g |
| Fat | 13 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 5 mg |
Estimated values, calculated from the ingredients.
