Buy Now → Stovetop Garlic Confit
Sweet, mellow garlic cloves slowly poached in olive oil until buttery-soft and golden. Perfect for spreading, mashing, or blending into your favorite dishes.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: French
Ingredients
Units
Scale
- 2 heads garlic – cloves separated, peeled, and ends trimmed
- 2 cups extra virgin olive oil – or enough to fully cover the garlic cloves in a medium saucepan
Instructions
- Separate the garlic cloves from the heads, then peel each clove and trim the ends. For easier peeling, place the cloves in a metal bowl, cover with another bowl, and shake vigorously for 20–30 seconds to loosen the skins.
- Place the peeled garlic cloves into a medium-sized saucepan and add enough extra virgin olive oil to fully cover them (about 2 cups).
- Set the pan over medium heat and warm for about 5 minutes, just until the oil begins to heat through.
- Reduce the heat to maintain a very low simmer. You should see only the occasional bubble next to a clove—if bubbling becomes frequent, lower the heat further.
- Let the garlic cook gently for 1 to 2 hours, or until the cloves are a light tan color and easily smashed with the back of a spoon.
- Remove from heat and allow the garlic and oil to cool to room temperature.
- Transfer the garlic and oil to a sterile glass jar, making sure the cloves remain fully submerged in the oil.
- Seal the jar and refrigerate immediately. Garlic confit can be stored in the refrigerator for up to 10 days.
Equipment
Buy Now → Find it online: https://foodienoise.com/stovetop-garlic-confit/