Garlic Confit
This is how you turn sharp, biting raw garlic into a concentrated, buttery staple. Once prepared, the oil itself takes on a deep, aromatic quality that is just as useful as the cloves.
Patience is your primary ingredient
If the heat is too high, the garlic will fry and become bitter; keep it at the barest whisper of a simmer.
- small heavy-bottomed saucepan
- chef's knife
- glass jar for storage
What goes in.
- 2 headsgarlic, separated into cloves and peeled
- 1 to 1.5 cupsextra virgin olive oil, enough to cover the cloves
- 1fresh thyme sprig (optional)
- 1/2 tspblack peppercorns
The Low-and-Slow Poach
The oil should never bubble aggressively. You are looking for a few small bubbles rising to the surface occasionally, ensuring the garlic softens without browning.
The method.
Prepare the cloves
Peel the garlic carefully. If you have trouble removing the skins, soak the cloves in warm water for ten minutes to loosen them.
Combine
Place the cloves in the small saucepan. Pour in the olive oil until the cloves are completely submerged by at least an inch.
Heat gently
Set the burner to the lowest possible flame. Add the thyme and peppercorns.
Cook
Let the oil heat slowly. Once you see the first small bubbles, maintain this for 45 to 60 minutes. The garlic is finished when a clove can be easily pierced through the center with a paring knife with zero resistance.
Cool and store
Remove from heat and let it cool completely in the pot. Transfer the cloves and oil into a clean glass jar and store in the refrigerator.
Other turns to take.
Chili Infused
Add two dried red chili pods to the oil for a subtle heat.
Citrus
Add a strip of lemon zest—avoiding the white pith—to the oil during the cooking process.
When it doesn't go to plan.
Always store the garlic fully submerged in the oil to prevent spoilage.
Use a narrow saucepan so you don't have to use an excessive amount of oil to cover the cloves.
The cooled oil will be slightly cloudy; this is normal and will clear as it reaches room temperature.
The ones that keep coming up.
Can I use the oil for other things?
The oil is arguably the best part. Use it for vinaigrettes, sautéing vegetables, or drizzling over toasted bread.
How long will this stay good?
Kept in an airtight jar in the refrigerator, it remains fresh for up to two weeks.
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