BosGuy cooks: Garlic confit

If you use garlic and olive oil regularly, then you should definitely give this a try. The process for making garlic confit is very easy and the result is a flavorful olive oil and soft garlic with a rich nutty flavor. I use this garlic in my red sauce or as part of a rub, and I use the infused olive oil for cooking.

This couldn’t be easier. Take peeled garlic cloves and cook them slowly at 200 degrees Farenheit for 3 hours in your oven. That’s it. While this does take time the only thing you need to do is take them out of the oven and cool. Your kitchen will smell heavenly and once cooled can be refrigerated for several weeks.

The Prep Work: This is largely dependent on how many garlic cloves you peel (I typically do 5-6 garlic heads at a time). Alternatively, you can avoid all the prep work by purchasing garlic cloves already peeled.

The Cooking: Add the garlic cloves in a pan and add just enough olive oil to cover the garlic. Then put in your preheated oven for 3 hours.

Cooking Tips: I like to turn the oven off and let it rest for another 30 minutes before taking it out. Remember to use your oven mitt when handling this, because the pan handle, garlic and oil is very hot.

Rest the pan on your stove top until it sufficiently cools then pour into a container and refrigerate. You can see from the image above that I also add a few sprigs of thyme in the mason jar for additional flavor.

One response to “BosGuy cooks: Garlic confit

  1. Thanks for this honey. I will be definitely giving this a try.



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