Garlic Confit
This simple, flavor-packed garlic confit is easy to make and adds a rich, savory hit to pasta, potatoes, toast, or anything that needs a garlic boost.
Servings 10 serves
Calories 310kcal
Ingredients
- 5 heads garlic About 2¼ cups or 565g peeled cloves
- 1½ cups olive oil Extra virgin; approx. 12 oz or 340g
- 1 tbsp black peppercorns Whole
- 4 sprigs fresh thyme Optional
Instructions
- Separate and peel all the garlic cloves. Trim root ends if needed. (Tip: Soaking cloves briefly in warm water can help loosen the skins.)
- Place the peeled garlic, olive oil, black peppercorns, and thyme (if using) into a heavy-bottomed saucepan or small Dutch oven. Set over low heat and cook gently for 25–30 minutes, until the garlic is tender and just beginning to turn golden. Do not let the oil boil or the garlic brown deeply.
- Remove from heat and let cool completely. Transfer garlic and oil to a sterilized glass jar using a clean spoon or slotted ladle, ensuring the cloves are fully submerged in oil.
- Store in the refrigerator for up to 1 week. Use clean utensils to avoid contamination.
Nutrition
Calories: 310kcal | Carbohydrates: 5g | Protein: 1g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 24g | Sodium: 3mg | Potassium: 72mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 26IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 1mg