An easy way to up your garlic game, this stovetop garlic confit requires just garlic cloves and olive oil and 45 minutes to 1 hour of stovetop cooking to give tender and meltingly sweet garlic cloves that can be used a variety of ways.
What is garlic confit?
To confit something in French basically means to cook it over a long period of time in order to preserve it.
Garlic confit is a method of cooking garlic very slowly in olive oil to make tender, sweet garlic cloves that can be preserved in the oil and used a variety of ways.
Why confit garlic in the first place?
Because it’s delicious! Garlic is one of my favorite things ever, but turning it into something spreadable is just next level. This gets rid of all the bitterness from garlic while preserving its beautiful flavor.
How to use garlic confit?
This is also great mixed with some yogurt and served with rice dishes, or add some to mayo to make a great sauce to serve with something like shawarma.
How to make garlic confit:
Easy! Just place peeled garlic cloves in a saucepan that’s full of warm olive oil. Make sure the garlic is submerged in the oil, and cook slowly on low heat until garlic is soft and tender.
This took me 45 minutes but could take up to an hour. You aren’t looking for browned garlic, just garlic that will easily smush with a fork.
Tip: How to easily peel garlic cloves
My husband has a handy little trick that he saw online somewhere and has been using ever since. Place one head of garlic at a time in a jar, cover the lid, and shake vigorously. You want the garlic to be hitting the sides of the jar, at which point the head will break apart and the skin will come off.
It’s so handy and it really works! Here’s a video to see it in action: In the video, they break the head of garlic apart first but we don’t even bother doing that!
Storing the confit:
It will last in a clean jar, covered with the oil for up to 1 month in the fridge. Make sure you use a clean spoon when fishing out any of the cloves.
- 3 heads of garlic, peeled
- 1 cup olive oil
- Heat the olive oil on medium low heat until hot, then add in all the peeled garlic cloves.
- Make sure the garlic is submerged, add a little extra olive oil if you need to. Reduce the heat to low, and cook for about 45 min-1 hour until garlic is tender when pierced with a fork.
- Remove from heat and store in a jar in the fridge with the olive oil you used in the pan for up to 1 month.
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