Skip Nav
Food News
50 States of Burgers: Consider This Your Bucket List
Food News
The Starbucks Birthday Cake Frappuccino Is Back — but Is It Better?
Summer
5 Things Every Tomato-Grower Needs to Know Before Planting

Garlic Confit and Garlic Oil

Garlic Confit: The DIY Gift That Keeps on Giving

Low-effort yet luxurious, garlic confit (garlic stewed in fat — in this case, olive oil) is my favorite sort of edible gift. In addition to its ease of preparation, it's also a welcome change from the all-chocolate everything that's common this time of year — though I'm certainly not denouncing fudge, truffles, or thumbprint cookies. To top it off, garlic confit is the gift that keeps on giving, thanks to its highly adaptable nature.

Creamy and mellow, garlic confit shines wherever one might use roasted garlic. Try mashing it into butter (or the garlic oil it's packed in) and spreading it on a crusty baguette for extra-special garlic bread, add it to compound butter to top sizzling steak, whip it into mashed potatoes, blitz it with its oil for a pungent salad dressing, or tuck the cloves under the skin of roasted chicken. Its uses are near infinitesimal.

Garlic Confit

Garlic Confit

Notes

To save some frustration, substitute 2 cups' worth of refrigerated prepeeled garlic cloves for the 6 heads, or try this trick for peeling many cloves at once.

Garlic Confit and Garlic Oil

Ingredients

6 heads of garlic, cloves peeled
3 bay leaves
6 thyme sprigs
3 whole dried chiles, such as chiles de arbol
2 cups extra-virgin olive oil

Directions

  1. Add all of the ingredients to a small saucepan, and cook over low heat for about 30 minutes or until the garlic is tender, but not browned. Allow to cool to room temperature.
  2. Divvy up the garlic cloves, herbs, and dried chiles among 3 half-pint canning jars using a slotted spoon to transfer the solid pieces. Cover all the solids with the residual oil, seal, and refrigerate for up to 4 months.
Image Source: Nicole Perry
Around The Web
Join The Conversation
Nicole-Perry Nicole-Perry 3 years
GarlicGeeks, that's a great idea, I bet it'd be quite tasty with rosemary and strips of lemon peel, or something along those lines in lieu of the rosemary and bay.
lauren lauren 3 years
YUMMY, I want to make this asap!
GarlicGeeks GarlicGeeks 3 years
This is an awesome idea - you can change up the herbs used to get different flavor profiles as well - will definitely be doing this.
7 of the Best Farm Camps for Kids
Cactus Iced Cookies
Junk Food Recipes
DIY Edible Mother's Day Gifts
31 Days of Latin Recipes
The Best Fudge Recipes
Vegan Chocolate Coconut Cream Mousse

POPSUGAR, the #1 independent media and technology company for women. Where more than 75 million women go for original, inspirational content that feeds their passions and interests.

From Our Partners
Latest Food
X