Confit garlic in olive oil is an amazing way to heighten dishes to a new level. Whether you use the garlic, or the oil, or a combination of both, once you start using it you will be keeping it on hand all of the time.
The recipe is just two ingredients, is very simple to make, and takes very little time.
I have been on a big garlic kick lately, more than usual anyways. There has been roasting of it, toasting of it, and cooking it in oil.
For some of the adults on Christmas this year, I made confit garlic in olive oil as one of the gifts. My sister put it to immediate use in the breakfast potatoes Christmas morning. She used both the oil and a bit of garlic and the potatoes were absolutely divine!
How to make Confit Garlic in Olive Oil
I am not one to cook with pre-packaged garlic, it just doesn’t pack the punch that fresh garlic does, but in this recipe pre-peeled garlic is the way to go.
Get the scissors ready and empty three entire packages of pre-peeled garlic (about 250 cloves) and place in a four-quart cooking pot.
Add a quart of pure olive oil to the pot of garlic and place over medium-high heat. Use a thermometer while heating the oil. As soon as the oil reaches 200°, reduce heat to low and cook for about 30 minutes.
Do not bring the oil to a boil or even near a boil.
Do use a thermometer.
Turn off the heat and allow the oil to completely cool. Place the oil and garlic in sanitized pint or half-pint jars.
If you are a skilled food processor, seal your containers in a pressure cooker. 10 minutes cook time for the half-pint jars and 20 minutes for the pint jars. Refrigerate after opening.
If you have not mastered the art of processing foods yet, keep all jars in the refrigerator to prevent botulism.
The garlic and oil will keep for up to 6 months refrigerated.
Have you made this RECIPE? Please leave a comment below and let me know what you think.
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Looking for more great recipes? Check out blood orange vinaigrette and 5-minute perfect pesto sauce.
Blood Orange Vinaigrette 
Basil Pesto Sauce
Confit Garlic in Olive Oil
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 1 1/2 Quarts 1x
- Category: Sauces
- Diet: Gluten Free
Ingredients
250 garlic cloves
1 quart pure olive oil
Instructions
Empty three entire packages of pre-peeled garlic (about 250 cloves) and place in a four-quart cooking pot. (I use Organics) *Use fresh garlic if preferred.
Add a quart of pure olive oil to the pot of garlic and place over medium-high heat.
Use a thermometer while heating the oil. As soon as the oil reaches 200°, reduce heat to low and cook for about 30 minutes.
Turn off the heat and allow the oil to completely cool.
Place the oil and garlic in sanitized pint or half-pint jars.
Refrigerate.
Notes
*DO NOT BRING OIL TO OR NEAR A BOIL
*DO USE A THERMOMETER
Been making this for years in professional kitchens. Such a versatile component. Result is tender garlic / garlic infused oil. Or blend some of the oil with the garlic for garlic purée. It’s win win. Loving your blog.
It truly does wonders on the kitchen. Thank you so much Tom.