Garlic Confit

The hardest part of this whole recipe is peeling the garlic cloves. If you find yourself long on garlic, or with just many little heads that won’t hold well, try making garlic confit. Slow roasting them in the oven brings out a mellow flavor, all while infusing the oil for a pretty dang perfect pizza and pasta topping.

How to make garlic confit

This recipe is adaptable in size, so use whatever amount you’d like.

1. Peel your garlic and place in a shallow baking dish. Drizzle with oil until the garlic is just submerged.

2. Roast in a 250 degree oven until the garlic is tender and golden brown, about 2 hours.

3. Store the garlic in it’s oil in a glass jar in the fridge. Use within one month.

Tips for making and storing garlic confit

• Use only sterilized and clean glass jars when storing your garlic in oil.
• Don’t use any blemished or weird garlic when making this recipe. It won’t get any better with time! Use only fresh and blemish-free garlic.
• Use any nice olive oil you would use for making a salad. The oil in this recipe is just as valuable as the garlic, so use the good stuff!

Garlic Confit

Servings 10 servings

Prep Time 10 minutes mins

Roasting time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Ingredients

• 2 cups garlic cloves
• 2 cups olive oil

Instructions

• Peel your garlic and place in a shallow baking dish. Drizzle with oil until the garlic is just submerged.
• Roast in a 250 degree oven until the garlic is tender and golden brown, about 2 hours.
• Store the garlic in it’s oil in a glass jar in the fridge. Use within one month.

Course: Savory

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @growingwithgertie on Instagram.