Garlic Confit
This slow roasted garlic confit takes less than an hour and only requires a couple minutes of prep work. You'll want to slather it on everything.
Prep Time5 minutes mins
Cook Time45 minutes mins
Total Time50 minutes mins
Course: Condiment
Cuisine: French
Servings: 24 people
- 15 heads of garlic, cloves peeled around 2 ¾ cups
- 8-10 sprigs fresh thyme or rosemary
- 1 tablespoon black peppercorns
- 1 teaspoon red chili flakes
- 1 small bay leaf
- 2½ cups olive oil
Add all the ingredients to a large heavy bottom cast iron skillet or braiser and place over on low heat (it will come to a slow boil, just little bubbles) for around 45 minutes or until garlic is perfectly buttery and creamy.
Use a slotted spoon to transfer the garlic to a large jar with some of the oil and store for up to 2 weeks in the fridge.
It’s important to store garlic confit in the refrigerator in an airtight container and not on the counter at room temperature. I like to use Glass Mason Jars or these Glass Storage Containers to keep mine in. Then, whenever you’re ready to use it, take a couple of cloves out and let them come to room temperature, so you get the most flavor out of them. If the olive oil starts to solidify in the fridge, that’s normal.
Calories: 227kcal | Carbohydrates: 6g | Protein: 1g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 5mg | Potassium: 80mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 45IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 1mg