Garlic Confit with Herbs
Gently cook garlic cloves in olive oil until sweet and tender, perfect for spreading or adding to dishes.
Total time
50 min
5 prep + 45 cook
Serves
6
Difficulty
easy
Cuisine
British
Per serving
180 kcal
P: 2g · C: 5g · F: 17g
That bulb of garlic you bought with the best intentions is starting to sprout and looking a bit sad? Don't let it go to waste. This confit method transforms tough, raw garlic into something mellow and luxurious.
Why this works
Slowly simmering garlic in oil at a low temperature (below boiling point of water) gently cooks the cloves. This process breaks down the harsh allicin compound responsible for raw garlic's pungency, converting it into sweeter, more complex aromatic compounds. The oil also protects the garlic from direct heat, preventing burning and ensuring even cooking.
Ingredients
- 2 large bulbsgarlicpeeled
- 200 mlolive oilenough to cover garlic
- 3fresh thyme sprigs
- 1bay leaf
- 1/2 tspsalt
Method
- 1
Preheat your oven to 120°C, or gas mark 0.5.
- 2
Place the peeled garlic cloves into a small, ovenproof dish or a small saucepan.
- 3
Add the thyme sprigs and bay leaf to the dish.
- 4
Pour over enough olive oil to completely cover the garlic cloves.
- 5
Add the salt and stir gently to combine.
- 6
Cover the dish tightly with foil or a lid. If using a saucepan, ensure it has a tight-fitting lid.
- 7
Place in the preheated oven and cook for 40-50 minutes, or until the garlic cloves are tender and pale golden. They should feel soft when pierced with a skewer.
- 8
Remove from the oven and let cool slightly in the oil.
- 9
Discard the thyme sprigs and bay leaf.
- 10
Transfer the garlic cloves and the infused oil to a clean jar for storage.
Tips
- ·Use a good quality olive oil; its flavour will infuse the garlic.
- ·Ensure the garlic is fully submerged in oil to prevent it from drying out.
- ·The infused oil is also delicious; use it for dressings or roasting vegetables.
Variations
- →Add a few crushed black peppercorns along with the garlic for a gentle warmth.
- →Use rosemary sprigs instead of thyme for a piney aroma.
Storage
Store the confit garlic and oil in an airtight container in the refrigerator for up to 2 weeks. Ensure the garlic is always submerged in oil.
