Ingredients
Garlic confit
- 2 cups peeled whole garlic cloves about 10 ounces or 285 g
- 1 1/2 to 2 cups olive oil or neutral oil enough to fully submerge the cloves
- 4 sprigs fresh thyme optional
- 1 bay leaf optional
- 1/4 teaspoon fine salt
Instructions
Method
- Preheat the oven to 250°F (120°C). Place the peeled garlic in a small oven-safe dish so the cloves fit in one or two snug layers.
- Pour in enough oil to cover every clove completely. Add the thyme, bay leaf, and salt if using.
- Bake for 50 to 70 minutes, stirring once, until the cloves are pale gold and a small knife slides through without resistance. The oil should shimmer gently, not fry vigorously.
- Remove from the oven. Cool only until the dish is manageable, then transfer the garlic and oil to a clean container, cover, and refrigerate at 40°F (4°C) or below.
- Use refrigerated confit within 4 days. Freeze extra portions promptly for longer storage; never store homemade garlic in oil at room temperature.
Nutrition
Calories: 110kcalCarbohydrates: 4gProtein: 1gFat: 10gSodium: 10mgFiber: 0.3gSugar: 0.2g
Notes
- The CDC and National Center for Home Food Preservation advise refrigerating homemade garlic oil and discarding it after 4 days.
- Freeze small portions for longer storage.
- Nutrition is an estimate for one tablespoon including some oil; the amount of oil served changes the result.
