I find garlic confit to be one of the most beautiful things you can cook. Confit is a French cooking technique where something is cooked in lots of fat at a low heat and for a very long time. For most part, the fat is usually an animals fat such as duck or butter however, when making garlic confit a high quality extra virgin olive oil such as Rich Glen Olive Oil, is a must.
The garlic is fully submerged in olive oil and simmers away until golden and brown and slightly caramelised. It will be soft to touch and have a buttery and velvet like texture that will melt at the slightest touch. You can use the garlic confit in almost anything from a pasta sauce, spread on toast to the base of a comforting soup and salad dressing. The strong pungent garlic flavour softens and sweetens when it’s cooked confit style.
I have infused the olive oil with extra flavour from the thyme leaves. If you are still looking for a little extra flavour you can add rosemary, black peppercorns, lemon zest, flakey sea salt or dried chili flakes. I store garlic confit in sterilised airtight jars for up to 2 – 3 weeks in the fridge.
Frequently Asked Questions
How do you store garlic confit?
I store garlic confit in a sterilised air tight jar in the fridge for 2 – 3 weeks with the garlic cloves fully submerged in the olive oil. Make sure you don’t discard any of the oil as it can also be repurposed and used for cooking.
How long can you store garlic confit?
Confit is traditionally a preserving method and can allow the garlic to keep for several months. However, to be on the safe side I recommend to keep it for 2 – 3 weeks when stored correctly.
What can I use garlic confit for?
There are so many things that garlic confit can be used for! You can spread it on toast and top it with slices of avocado, it can be used in salad dressing, pasta sauces and for pizza toppings. The oil can also be repurposed and used when making any recipe that calls for olive oil.
What flavour does garlic confit have?
When cooked confit style, the flavour of the garlic softens and is much more mild and sweet when compared to raw garlic.
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- 6 heads garlic
- 3 cups Rich Glen olive oil
- 6 sprigs of thyme
- Preheat the oven to 120 degrees Celsius.
- Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
- Place the garlic cloves and thyme into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 2 hours or until the garlic has browned in colour.
- Allow to cool and store in an airtight container or jar for up to several weeks in the fridge.