Ingredients
Confit
- 3 medium garlic bulbs cloves separated and peeled, about 1 cup
- 1 cup olive oil or enough to cover the garlic in a snug dish
Optional variation
- 2 sprigs fresh thyme washed and thoroughly dried; shortens refrigerated storage to 2–3 days
Equipment
- Small oven-safe baking dish
- Knife and cutting board
- Measuring cup
- Oven mitts
- Slotted spoon
- Small shallow food-storage containers
Instructions
Slow-cook and chill
- Heat the oven to 200°F (95°C). Peel the garlic, trim the tough root ends and arrange the whole cloves in a small oven-safe dish.
- Pour in enough olive oil to cover the cloves; about 1 cup fits a snug dish. Add the optional thyme if using. Set the dish on a stable oven rack.
- Cook for about 2 hours, checking from 90 minutes, until a knife slides easily into the cloves and they mash smoothly. They may be pale or lightly golden. If the oil bubbles vigorously or the cloves darken quickly, lower the heat. Larger cloves may need additional time.
- Use a clean spoon to remove the portion for immediate serving. Transfer the remainder with its oil into small shallow containers and refrigerate promptly. Do not leave out longer than 2 hours, or 1 hour above 90°F (32°C).
- Label with the preparation date. Keep at 40°F (4°C) or below and use the plain version within 4 days; use the thyme variation within 2–3 days. Freeze promptly for longer storage. This is not a canning recipe; never keep it at room temperature.
Video
Notes
Video: Chef Studio, “Garlic Confit | A recipe for soft, perfectly caramelized garlic confit,” originally published February 7, 2022. The video demonstrates oven garlic confit. Do not follow its two-week storage suggestion: use this card’s shorter refrigerated limits, based on the National Center for Home Food Preservation.
The oil quantity depends on the dish. The estimate uses 3 garlic bulbs at $0.64 each plus 8 fl oz olive oil at $5.94 per 17-fl-oz bottle, rounded; local prices vary. Optional thyme and utilities are excluded. Nutrition varies with the amount of oil served; the yield describes 12 modest condiment portions, not equal measured oil uptake.