Garlic Confit

I have an obsession with infusing things. Limoncello, infused tequila or gin, and infusing oils. At the top of that list is making garlic confit because not only do you get a deliciously luscious oil, you also get creamy and rich garlic.

A crostini slathered with a piece of softened and slightly sweet garlic? Get out of here - it’s so good. I also add it to mashed potatoes, salad dressing, or mix some cloves with pasta and parmesan cheese

What is confit you ask? Confit is basically the process of cooking something in fat at a low temperature. Most often you’ll find meat - like duck as a confit, but the cooking process can be used on just about anything.

And it’s so easy to make…and an added bonus….it makes your house smell so good and garlicky.

See the reel here: Garlic Confit

Ingredients:

• Garlic cloves - probably 10-20 or a couple of handfuls

  • You can peel fresh garlic or use the already peeled ones from the store

• Neutral oil - I usually use olive oil, but you could also use avocado or grapeseed

• Optional additions

  • Peppercorns

  • Herbs like rosemary or thyme

  • Lemon zest

  • Chili flakes

Let’s Go

• Add the garlic to a small cooking vessel with a lid

  • I love these ones from Amazon

• Cover the garlic with the oil

• Cook on a low temp - I did 250 degrees for about an hour

• When the garlic cloves are soft and slightly browned they are good to go!

It’s important to store the cloves in the oil in a sterilized jar. And keep them in the refrigerator for up to 2 weeks. This is critical to avoid botulism.

Enjoy!