Garlic Confit

There’s something magical about garlic, isn’t there? Its pungent aroma and savory essence can transform an ordinary dish into an extraordinary one. If you are a garlic enthusiast like me, you will love this recipe. Honestly, garlic confit is the secret weapon that every home cook should have in their arsenal. It elevates dishes with its rich, mellow garlic flavor and the bonus extra aromatic oil can be used in myriad culinary creations. Don’t shy away from experimenting with this versatile condiment. Once you’ve experienced the magic of garlic confit, you will wonder how you ever cooked without it. This culinary gem adds depth, flavor, and sophistication to your cooking.

The practice of preserving garlic in oil can be traced back to ancient civilizations, particularly in regions where garlic was abundant, such as the Mediterranean and Middle East. Slow-cooking garlic in oil not only mellowed its sharp flavor but also extended its shelf life, making it a valuable addition to the culinary repertoire. Garlic confit gained popularity in Medieval Europe, where garlic was believed to have medicinal properties as a remedy for various ailments. Slowly simmering garlic in oil made it more palatable for medicinal use. Over the centuries, garlic confit evolved from a medicinal concoction to a culinary staple and became a sought-after ingredient in French and Mediterranean cuisine. Garlic cloves are gently poached in aromatic oil until they become tender, fragrant, and almost melt-in-your-mouth delicious. The slow, gentle simmering process allows the garlic to mellow, infusing the oil with its essence, resulting in a mellow, creamy, luscious, deeply flavored golden elixir that is a far cry from its pungent raw form. It is a transformation that turns a humble kitchen staple into a gourmet ingredient @sarchakra

PREP TIME: 15 mins

COOK TIME: 2 hours

YIELDS: Makes one jar

Ingredients

• Whole garlic cloves 1 cup, peeled
• Extra virgin olive oil 1 cup
• Salt a pinch
• Pepper

Method

• Preheat oven to 250°F.
• Place the peeled garlic cloves and olive oil in an ovenproof dish. Season with salt and pepper. Make sure the garlic is covered with the olive oil.
• Bake uncovered for about 2 hours.
• Once your garlic cloves are soft and golden, remove them from the oil using a slotted spoon. Let them cool completely.
• Transfer the garlic confit into clean, airtight jars or containers, ensuring that the cloves are fully submerged in the aromatic oil.

Notes

Low heat allows for a gentle simmer. This prevents the garlic from burning. You want it to become tender and creamy without any burnt flavors.

Here are some creative ways to incorporate this flavorful elixir into your dishes

On Toast: Mash a clove or two of garlic confit and spread it on toasted bread for a quick and flavorful snack. Top it with a sprinkle of sea salt and cracked black pepper for added flair.

Enhance Pasta: Toss cooked pasta with garlic confit, a drizzle of the infused oil, grated Parmesan cheese, and fresh herbs for a simple yet sophisticated pasta dish.

Roasted Vegetables: Add a spoonful of garlic confit to your roasted vegetable medley for an extra layer of flavor and richness and delightful garlic aroma.

Marinades and Sauces: Blend garlic confit into salad dressings, marinades for grilled meats, or homemade aioli for burgers and sandwiches.

Pizza Topping: Spread a thin layer of garlic confit on pizza dough before adding your favorite toppings for an aromatic and delicious twist.

Spread it: Garlic confit makes a heavenly spread for crusty bread, crackers, or even as a pizza base instead of traditional tomato sauce.

Mashed Potatoes: Incorporate garlic confit into your mashed potatoes for a creamy, garlicky twist.

Salads and Dressings: Use the oil to make salad dressings or drizzle it over salads for a burst of flavor.

I’ve also experimented with adding herbs and spices to the garlic and olive oil before baking and that works wonderfully as well. Add herbs like rosemary, thyme, or bay leaves or spices like sriracha, black pepper etc. for added flavor.

Remember NEVER to store this at room temperature. Store in the fridge for up to a week or freeze up to 3 months. Make sure the garlic is completely covered with the oil.

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