Garlic Confit

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Garlic Confit
From Goat Creek Garlic This is always one the first recipes we make when we begin to clean our cured garlic in late August. The flavour is similar to roasted garlic, rich and sweet, but the texture is consistently buttery and there is no messy garlic paper to deal with. This is a must have condiment to have on hand for every garlic lover. We enjoy the cloves spread over crostini with a nice cheese, like brie or chèvre. We often use it in place of raw garlic in other recipes, Caesar salad, pastas, mashed potatoes, you get the idea. The oil can be used wherever you use extra virgin olive oil to add a garlicky kick.
Prep Time 10 min
Cook Time 1 hour
Servings
cups
Ingredients
  • 1-1.5 cups extra virgin olive oil
  • 2 heads garlic
  • 2 sprigs thyme, rosemary or other herb (optional)
Prep Time 10 min
Cook Time 1 hour
Servings
cups
Ingredients
  • 1-1.5 cups extra virgin olive oil
  • 2 heads garlic
  • 2 sprigs thyme, rosemary or other herb (optional)
Instructions
  1. Place peeled garlic cloves in a small heavy bottom saucepan.
  2. Pour in enough olive oil to cover the cloves, add herbs if desired.
  3. Gently heat on stove at medium low.
  4. Once the oil is heated reduce to very low and cook about 1 hour until buttery soft and golden in colour.
  5. Cool cloves and oil, use in your favourite recipe in place of fresh or roasted garlic.
  6. Place remaining cloves and oil in clean jar and refrigerate for up to two weeks.