Herby Garlic Confit
Omg where has this been all my life?? Garlic confit is so simple to make and adds such an amazing flavour to every dish. You can smear, spread, spoon it on absolutely everything imaginable. Pizza topping, pierogi filling, charcuterie board addition, sandwich spread, garlic bread topping, mashed potato enhancer... the list goes on! PLUS. The oil. In addition to those gorgeous soft cloves of garlic, you will have a few cups of beautifully flavoured garlic oil to cook with. Mmmm....
Servings: 12
Calories: 58kcal
Ingredients
- 1 cup garlic cloves* peeled
- enough olive oil to cover garlic cloves
- ½ tsp sea salt
- 10 peppercorns (optional)
- 1 sprig fresh rosemary (optional)
- 1 sprig fresh thyme (optional)
Instructions
- Preheat oven to 250F.
- Place garlic cloves, salt, peppercorns (if using), and herbs (if using) in a small oven safe saucepan or baking dish and cover garlic completely with olive oil.
- Place saucepan in oven and bake for 1 1/2 to 2 hours or until cloves are soft and golden. Stir the garlic every 30 minutes with a spoon to ensure even cooking.
- Let cool completely before transferring to an airtight container and storing in the fridge for up to 6 weeks.**
Notes
*I like to use pre-peeled garlic to make this extra easy. I find it in the produce section of my grocery store.
**Ensure that the cloves are always covered in olive oil to prevent spoilage. If you use the garlic oil to cook with and find your cloves exposed (!), just top er off with more olive oil. Always use a clean spoon when scooping cloves to use.