Nutty & Sweet Stovetop Garlic Confit
If you love garlic, this nutty garlic confit will quickly become a staple in your kitchen. Slowly cooked in olive oil on the stovetop, the cloves turn soft and spreadable while the oil becomes beautifully aromatic. Use both to add instant depth of flavor to countless recipes.
Servings: 8 servings
Calories: 493kcal
Equipment
Glass jars with tight sealing lids
Ingredients
- 3 heads garlic, cloves peeled, root ends trimmed (see note)
- 2 cups extra virgin olive oil
Instructions
- Prepare garlic and oil. Place peeled garlic cloves in a sauce pan, then cover with 2 cups of olive oil. Make sure there's enough oil to completely submerge the garlic.
- Cook. 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.
- Store. 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
- Quick garlic peeling trick: Place whole, unpeeled cloves in a mason jar, seal, and shake vigorously for 15–20 seconds. The skins will slip right off — magic!
- Trim the root: When peeling garlic, cut off the tough root end. It doesn’t soften during cooking.
- Botulism warning: Garlic stored improperly can develop botulism toxins. Always keep garlic confit refrigerated.
- Storage: Let the confit cool completely, then store in a tightly sealed glass jar. It will keep in the refrigerator for up to 3 weeks.
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
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