Garlic Confit

This is a square image showing a concrete table that has a purple trivet in the centre. On top of that is a cast iron frying pan that contains garlic confit. The pan has a blue and white striped tea towel wrapped around the handle, as it's just come out of the oven. A hand with pink/purple nails is holding the handle with the tea towel around it.

Garlic confit combines some of the most delicious flavours to produce a spreadable garlic and flavoured oil you'll want to use on everything. Recipe video is above!

Course: Appetizer

Cuisine: French

Keyword: Easy

Prep Time: 10

Cook Time: 2

Total Time: 2 10

Calories: 42kcal

Author: Gabby Campbell

Equipment

1 small frying pan or ramekin (the pan I used was 5 inches (~12cm) diameter

Ingredients

1 head garlic
Extra virgin olive oil (enough to cover the garlic)
A few sprigs of thyme

Instructions

Preheat the oven to 90°C / 195°F.
Peel the garlic cloves and slice off the bottoms where the root was attached.
Add all cloves into the pan you're using to cook this in. I used a tiny frying pan with a 5-inch (~12cm) diameter. If you have a shallow pan like I did, make sure they're in a single layer so all the cloves will be covered by the oil. If you're using a ramekin this won't be a concern.
Pour over enough EVOO to completely cover the garlic.
Place a few sprigs of thyme on the top, then place in the oven to cook for 2 hours.
To serve, drop a big clove into a nourishing bowl, make salad dressings with it, or simply spread it on some toast.

Notes

Storage of any leftover confit should happen as soon as possible. You'll need to get it to room temperature first. To help this along you can pour the confit into a jar and sit it in a bowl with some iced water for a few minutes. Then, pop the lid on the jar and put it in the fridge. Use it up within four days and discard any leftovers. See the FAQ section for more details.

Nutrition