Garlic confit is an indispensable staple in my kitchen. The silky, spreadable cloves add a sweet punch of garlic to everything from vegetables to pasta, salad dressing or pizza. And, the oil? The infused oil is perfect for drizzling on top of dishes, adding to vinaigrettes or serving with crusty bread.
Be sure to make a large batch, so you always have some on hand.
What is Garlic Confit?
Confit is a French cooking technique where food is submerged in fat and cooked over low heat until soft and tender. The process caramelizes and concentrates the garlic while infusing the oil with a mild flavor.
How to Make Garlic Confit and Infused Oil?
Making garlic confit couldn’t be easier. First, cut off the tops of whole heads of garlic to expose the cloves. Then cook the bulbs of garlic in a 350°F oven with lots of fragrant extra-virgin olive oil and fresh herbs until impossibly tender.
Raise the oven to 400°F degrees and roast until just browned. Pop the individual cloves into a heatproof jar and top with the flavored oil so that the roasted garlic cloves are fully covered. Top with more oil if needed.
Does Garlic Confit Need to Be Refrigerated?
Yes, garlic confit should be refrigerated. It can keep in the fridge for up to 2 weeks.
Garlic Confit (Whole Roasted Garlic in Oil)
- 6 whole heads garlic plus a few extra if small heads
- 2 cups olive oil
- 1 tsp black peppercorns
- 3 sprigs fresh oregano
- 3 sprigs fresh thyme
- 2 fresh bay leaves
- 1 guajillo chile
Preheat the oven to 350°F and set a rack in the center. Cut off the top ½-inch of each garlic head and add cut-side up to a 10-inch cast iron skillet. Add the herbs, peppercorns, and chile and pour the olive oil on top of the heads.
Cover the skillet tightly with foil and roast until the garlic is soft, about 45–50 minutes. Raise the tempature to 400°F, remove the foil, and continue baking until the tops are browned, about 5 minutes more.
Remove the skillet from the oven and cool enough to handle easily. Separate the cloves and squeeze the pulp into a large heatproof jar. Discard the skin and herbs. Strain the oil over the cloves. Add additional oil to ensure the cloves are fully covered. Use immediately or refrigerate for up to 2 weeks.