Confit Garlic
Raw garlic is aggressive, but once it spends time submerged in warm oil, it transforms. This method preserves the cloves for weeks and leaves you with an infused oil that carries the essence of the garlic long after the cloves are gone.
Patience is your primary ingredient
Keep the heat low. If the oil bubbles aggressively, the garlic will fry and turn bitter rather than poaching into a spreadable paste.
- Small saucepan or cast-iron skillet
- Glass jar for storage
- Slotted spoon
What goes in.
- 3 headsgarlic, cloves peeled
- 1 to 1.5 cupsextra virgin olive oil
- 2sprigs fresh thyme (optional)
- 1bay leaf (optional)
Maintaining the simmer
The oil should barely shiver. If you see rapid bubbling, pull the pan off the heat immediately to avoid overcooking the outside before the center becomes creamy.
The method.
Prep the cloves
Peel the garlic cloves carefully, keeping them whole. Remove any woody stems.
Submerge
Place the cloves in a small saucepan. Pour in enough olive oil to cover the cloves by at least half an inch.
Poach
Set the burner to the lowest possible flame. Cook for about 45 to 60 minutes. The cloves are done when they are pale gold and offer no resistance when pressed with a fork.
Cool and store
Let the oil cool completely in the pan before transferring the cloves and oil to a clean glass jar. Keep it refrigerated.
Other turns to take.
Spiced Confit
Add a teaspoon of whole black peppercorns or a dried chili pod to the oil during the poaching process.
Herb Infused
Swap the thyme for woody herbs like rosemary or a strip of lemon zest for a brighter profile.
When it doesn't go to plan.
Use the leftover garlic-infused oil to sauté vegetables or toss with pasta.
Do not discard the oil; it is the most valuable part of the process.
If the garlic begins to turn dark brown, remove the pan from the heat immediately.
The ones that keep coming up.
How long does this last?
Kept submerged in oil and stored in the refrigerator, it stays usable for up to two weeks.
Can I use butter instead of oil?
Butter contains milk solids that will burn at the temperatures needed for this process. Stick to olive oil.
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