You’re going to love this one! This garlic confit recipe doubles as a garlic infused olive oil recipe so you get both. This is one of the things we like to have in the fridge on and off. It’s an amazing condiment that packs a rich garlicy flavor and has the magic power of converting toast to garlic bread instantly. Also, it keeps for pretty long, either in the fridge or the freezer.
We started making garlic confit a few years ago when Andres’ brother decided on pizza making as his new hobby. We wanted to make delicious toppings to enjoy on the pizza like garlic confit, cherry tomato jam, caramelized onion and more. Because we had leftover garlic confit and oil in the fridge, we started using it and found out it can be used in so many different dishes. From garlic toast and sandwiches, to the most amazing pasta and pasta sauces, in a stew, soup, casserole or a quick veggie stir fry – it’ll surely elevate them all.
It’s the one condiment to rule them all (Joking. Probably. Right?).
It’s really easy and simple to make this recipe, especially if you get pre-peeled garlic, if not, don’t worry we got you covered (check the notes). First, add your peeled garlic, rosemary, black peppercorns, salt and olive oil to a saucepan. Make sure the olive oil covers the garlic. Cook on your lowest heat for 40-45 minutes just until the garlic is lightly golden. Turn off the heat and take out the rosemary. After it cools down a bit, transfer the garlic to a sterilized jar and then fill up with the olive oil. Keep any leftover olive oil in separate jars. Place in the fridge/freezer after it cools down enough.
Don’t forget to read the full instructions and notes down below. Enjoy!
Garlic Confit
Ingredients
- 500 gr peeled garlic (about 11-12 heads)
- 2-3 cups olive oil (enough to cover garlic)
- 2 branches rosemary
- 5-7 black peppercorns or to taste
- 1 tsp salt
Instructions
- Rinse and dry your rosemary.
- Place all the ingredients in a saucepan, making sure that your olive oil covers the garlic cloves.
- Cook on your lowest heat for 40-45 minutes just until golden. If it seems too hot, take the pot off the heat for a minute or two and then put it back. It's a low and slow kind of situation. Don't forget to stir once in a while, to make sure the garlic fries evenly.
- Once your garlic is lightly golden, turn off the heat and take out the rosemary.
- Let it cool down a bit before transferring to a sterilized jar. First transfer the garlic and then fill up the rest of the way with the olive oil. Once it has cooled down enough, place in the fridge. Keep in the fridge for up to 2 weeks. If you have excess olive oil, you can freeze it for up to 2 months.
- Use the garlic and/or olive oil wherever you want extra garlicy goodness ranging from sauces and spreads to stir fries and stews, or spread on a piece of toast for instant delicious garlic bread.
Notes
- We used pre-peeled garlic this time, but we usually peel our own garlic. A good way to peel this much garlic at once is to place the cloves in a big container and shake really well. Take out all your frustrations on it. The peels should come off almost completely.
- You can freeze the olive oil with or without the garlic or blended with the garlic, in an ice cube tray or a jar.
- Keeps in the freezer for up to 2 months, probably more, or in the fridge for 2 weeks (to be on the safe side).
The garlic confit comes out amazing!