Make oven-roasted garlic confit and garlic oil in the oven with fresh garlic, your choice of oil, and fresh herbs like rosemary.
Make garlic confit and garlic oil in just a few steps all at once with this incredibly easy recipe. The oil preserves the garlic’s flavor and it is a quick-effortless recipe. In fact, this is probably one of the most versatile things you can cook as these garlic cloves can be used in tons of different ways as an addition to any meal. Once you learn how to make it, garlic confit will become a kitchen staple.
Oven Roasted Garlic Confit
What is Garlic Confit?
Confit is a French term for something that’s cooked on its own fat. So, garlic confit is just garlic that has been cooked slowly in a generous amount of fat to a rich, and tender texture. The result is almost exactly the same as roasted garlic, but you also get a delicious garlic-flavored oil. You can use the oil in salad dressings, as a dip for bread, roast veggies, etc.
Garlic Confit Ingredients
- Fresh garlic
- Neutral oil – olive oil is not considered a neutral oil, but it works wonderfully
- Fresh rosemary sprigs
Garlic Confit Directions
Peel the Garlic
First, peel your garlic. Separate the cloves from the head and take off the skin of those cloves. You could use your hands to peel them one by one. Or you can place half of the garlic cloves in a bowl, then top it with another bowl and shake it for at least 10 seconds. But the easiest way to peel the garlic is to buy it already peeled at the grocery store.
Add garlic, rosemary, and olive oil to an oven-safe dish
Once you’ve peeled off all your cloves, place them in a small casserole or baking dish. You can use a small cast iron pan (you can use them to make Black Cherry Cobblers too), a small 6″ cake pan, a casserole, etc.
Add some fresh herbs such as rosemary or bay leaves. You can also add red pepper flakes if you’d like a little heat added.
As garlic doesn’t have any fat of its own to cook in to make it a confit, you need cooking oil. Any oil you want should work fine for this recipe but it is recommended to use vegetable oils such as grapeseed oil or olive oil. You could also use some bacon fat. Almost any oil you want will do the job. We used olive oil.
Cover the dish tightly with aluminum foil.
Slow roast the garlic in the oven
Slow roast the garlic in a preheated 250-degree oven for about two hours or until the cloves are soft and tender.
They should be golden and spreadable. Start checking your garlic at 1 hour to make sure it doesn’t burn.
Store the finished garlic confit in air-tight containers
Once the garlic confit has finished cooking, allow it to cool in the cooking dish. Once it is cool, put the garlic with the oil in a jar or other air-tight container.
Is Garlic Confit Safe?
Garlic is an ingredient that can be a risk of botulism. For this reason, it is crucial to always refrigerate it in the coolest place of your refrigerator inside an air-tight container and use it within two weeks. Do not attempt to use it after that period of time.
How to Use Garlic Confit and Garlic Oil
You can eat both the garlic and the oil. The garlic is great just spread on a piece of bread. It is delicious on and in Homemade Focaccia Bread Recipe with Olives and Garlic. You can use the oil in any recipe that calls for oil. It will have a garlic flavor to it. It’d be great to use in making Sicilian Marinara Sauce or One Pan Baked Chicken with Vegetables.
- 3 large heads of garlic heads
- 2 cups extra virgin olive oil
- 2 rosemary springs
- Preheat the oven to 250 degrees.
- Separate and peel the heads of garlic into cloves.
- Add the garlic, herbs, and oil to the baking dish. Cover tightly with aluminum foil.
- Roast in the oven for about 2 hours. Start checking the garlic for doneness at 1 hour. Garlic is done when it is golden brown and soft enough to spread.
- Remove from oven and allow to cool.
- Store in an air-tight container in the refrigerator for up to 2 weeks.