Garlic confit is a delicious garlic condiment with a sweet, mildly pungent flavor. It goes well with starches like rice and potatoes and adds umami flavor to these dishes. Made with just two ingredients, it is a simple but healthy addition that is rich in flavor and easy to make.
- 12 heads of garlic (60 large cloves)
- 1 cup (250 ml) extra virgin olive oil
- 1 tablespoon lemon peel, dried (optional)
- 1/2 teaspoon herbed salt (optional)
- Preheat oven to 175F.
- Separate the garlic heads into cloves. Peel the garlic cloves to remove the papery wrapper. Place the garlic cloves in a small sauce pan or oven-safe dish or ramekin.
- Pour the extra virgin olive oil over the garlic cloves to fully submerge them. Add lemon peel and salt to the saucepan, if you are using it.
- Place the saucepan in the oven at 175F and bake it for 6 to 8 hours until the garlic is fragrant, golden, and tender. Remove the saucepan from the oven.
- Allow the saucepan with the garlic confit to come to room temperature. Transfer the garlic confit to a clean glass jar. Ensure that all the garlic cloves are fully covered by the oil in the jar. Cover with a lid.
- Refrigerate the jar.
Refrigerated the garlic confit will keep for a week. For longer storage freeze the garlic confit in half pint jars. Frozen the confit will last up to a year.
Keywords: Confit, garlic, extra virgin olive oil