Homemade Garlic Confit and Garlic Oil
A simple tutorial for how to make garlic confit and homemade garlic oil at home! This delicious kitchen staple will take your dishes to the next level! Since the garlic cloves are already cooked and soft, mash the garlic cloves on top of bread for a delicious spread or garlic bread, or add them to dips, sauces, spreads, or roasted vegetables! Food Safety Note and Disclaimer: Garlic is a low-acid ingredient, and if stored improperly in oil (without oxygen) and in warm temperatures (at room temperature), it can produce a very serious toxin that causes botulism. Homemade garlic confit and garlic oil should always be made and immediately stored in the refrigerator for food safety reasons. Per food safety guidelines, it is recommended that you use them within 4 days of making - but if prepared and stored properly, they can often keep for several weeks in the refrigerator. Please use your own discretion.
Ingredients
- 3 whole heads of garlic dry, fresh cloves with zero bruising
- 2 cups (480 mL) extra virgin olive oil
- fresh herbs, such as thyme or rosemary, or dried chiles optional
Instructions
- Food Safety Note and Disclaimer: Garlic is a naturally low-acid ingredient, and if stored improperly in oil (without oxygen) and in warm temperatures (at room temperature), it can produce a very serious toxin that causes botulism. Homemade garlic confit and garlic oil should always be made and immediately stored in the refrigerator for food safety reasons. Per food safety guidelines, it is recommended that you use them within 4 days of making - but if prepared and stored properly, they can often keep for several weeks in the refrigerator. Please use your own discretion. .
- Use the palm of your hand to carefully separate the heads of garlic. Using a sharp small knife, trim the ends of each garlic clove and then peel each clove, leaving it intact. Discard any bruised cloves.
- Place the peeled garlic cloves in a small saucepan (2 quarts or larger), cover with the olive oil, and place over very low heat on the stove. As the oil begins to warm, you will slowly see small bubbles form. The bubbles will gradually get larger until the oil is simmering slowly.
- Continue to cook the garlic in the oil over very low heat, stirring carefully every few minutes, for 15 to 30 minutes (time will vary depending on your garlic clove sizes, adjust time as necessary), or until the garlic cloves are tender and cooked through, yet still retain their shape and aren't heavily caramelized. Use a long sharp knife to pierce the cloves, they should meet little to no resistance once they are finished cooking.
- Remove from the heat. Add fresh herbs to the oil, if using. Transfer to a clean heat proof jar, cover with a tight-fidding lid, and immediately refrigerate. Food Safety Storage Note: Homemade garlic confit and garlic oil should always be stored in the refrigerator for food safety reasons as infused garlic oils have a botulism risk if stored at room temperature. Per food safety guidelines, it is recommended that you use them within 4 days of making - but if prepared and stored properly, they can often keep for several weeks in the refrigerator. Please use your own discretion.
Does Garlic Confit Need to Be Refrigerated?
- Garlic is a low-acid ingredient, and if stored improperly in oil (without oxygen) and in warm temperatures (at room temperature), it can produce a very serious toxin that causes botulism. Homemade garlic confit and garlic oil should always be made and immediately stored in the refrigerator for food safety reasons. Per food safety guidelines, it is recommended that you use them within 4 days of making - but if prepared and stored properly, they can often keep for several weeks in the refrigerator. Please use your own discretion. .
Can You Freeze Garlic Confit?
- Yes, however this mixture will store well in a refrigerator for several weeks or up to a month. Please allow the mixture to thaw in the refrigerator before using.
Serving: 1serving, Calories: 198kcal, Carbohydrates: 2g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 18g, Sodium: 1mg