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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Garlic Confit

Posted by: ari | well seasoned

Cooking cloves of garlic slowly in extra virgin olive oil creates a creamy texture, a concentrated sweet flavor, and easy condiment you will spread on everything! Garlic and olive oil bubble away slowly on the stovetop, cooking up in less time than in an oven, leaving you with a deeply infused garlic olive oil that can be added to any recipe. Spread rich, tender cloves on garlic on crostini or add to pastas, sandwiches, and vegetables.

recipe +-

Posted by: ari | well seasoned
Spoon with cloves of garlic and olive oil
Print Recipe
5 from 3 votes

Garlic Confit

Cooking cloves of garlic slowly in extra virgin olive oil creates a creamy texture, a concentrated sweet flavor, and easy condiment you will spread on everything! Garlic and olive oil bubble away slowly on the stovetop, cooking up in less time than in an oven, leaving you with a deeply infused garlic olive oil that can be added to any recipe.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Condiment
Cuisine: French
Keyword: garlic oil, what is confit
Servings: 8 servings
Calories: 493kcal
Author: ari | well seasoned

Equipment

  • Sauce pan

Ingredients

  • 3 heads garlic cloves peeled, root ends trimmed (see note)
  • 2 cups extra virgin olive oil

Instructions

  • Place peeled garlic cloves in a sauce pan, then cover with olive oil. Make sure there's enough oil to completely submerge the garlic.
  • Simmer over lowest heat for 25-30 minutes, or until garlic is uniformly tender and light golden brown. Do not boil or garlic will burn and exterior will become leathery.
  • Remove from heat and transfer garlic and oil to glass jars. Serve with crusty bread or use in any and all recipes that call for garlic or olive oil!

Notes

  • When peeling cloves, trim off the tough root end. This does not soften when cooked.
  • Warning about botulism: it is very important to store garlic properly. When left in warm temperatures, garlic can produce a serious toxin that causes botulism. Refrigerate garlic confit.
  • To store: allow garlic confit to cool completely, then keep in a glass jar with a tight seal. Stored properly, garlic confit will keep for up to 3 weeks in a refrigerator. 

Nutrition

Serving: 0.25cup | Calories: 493kcal | Carbohydrates: 3g | Protein: 1g | Fat: 54g | Saturated Fat: 7g | Sodium: 3mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!