Learn How To Make Garlic Confit With Olive Oil
Learn how to make garlic confit in olive oil at home. Use these slow roasted garlic cloves to bring flavor to so many recipes.
Ingredients
- 25 Large Garlic Cloves about 2 garlic heads
- 1¼ Cups Olive Oil see notes
Instructions
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Preheat oven to 195℉
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Separate the garlic cloves from the heads and peel the cloves.
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Add the cloves to a smaller baking dish
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Pour the olive oil over the top of the garlic cloves making sure each of the garlic cloves are submerged in olive oil.
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Place the baking dish into the preheated 195℉. Slow roast the garlic for 2 hours. The garlic cloves will be fork tender when done.
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Allow the garlic confit to cool completely. To speed up the cooling process place your baking dish into an ice bath.
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Once the garlic confit is cooled place it into a sterilized jar. I like to add the cloves into the jar first then cover the garlic cloves with the olive oil the garlic was cooked in. Any extra olive oil that won't fit in my jar I add into a squeeze bottle and use as garlic infused olive oil for cooking.
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Immediately place the jar of garlic confit into the refrigerator.
Recipe Notes
Make sure there is enough olive oil to cover the garlic cloves with. Depending on your baking dish size you may need more olive oil than the 1 ¼ cup.
I have read that garlic confit will last if properly stored in the refrigerator for 1-2 weeks.
My Creative Manner is not a nutritionist or an expert in food-borne illnesses. Proper handling and storage of food items are of the utmost importance. The nutritional value is calculated using an ingredients database and should be looked at as an estimate.