Garlic confit is nothing but garlic cooked in extra virgin olive oil. The confit method is a French cooking technique and involves cooking at a low temperature, about 194°F in oil, vinegar, and even sugar for meat, fish, and vegetables. This cooking method allowed for long preservation of the product. It can be done both in the oven and in a pan. The most well-known dish is ‘Confit de Canard’, which is duck or goose (confit d’oie) cooked in its fat for about 2 hours at 158°F-176°F and then transferred into glass jars with its fat and sealed. This way, the meat is preserved for up to a year. Confit is not only a cooking method but mainly a preservation method.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 heads garlic
- as needed extra virgin olive oil
Tools
- 1 Knife
- 1 Baking dish
Steps
Peel the garlic cloves with a small knife.
Arrange them in a baking dish, add herbs to taste.
Pour the oil until everything is covered.
Place in a preheated static oven at 212°F.
When placing in the oven, lower to 194°F.
Cook for 2 hours.
Remove from the oven and let cool slightly, remove the herbs. Transfer to a jar and once cool, store in the refrigerator.
Tips
It keeps up to 2 weeks in the refrigerator.
You can flavor with peppercorns, thyme, rosemary, and other herbs added during cooking.
FAQ (Frequently Asked Questions)
How do you use garlic confit?
To spread on bruschetta, sandwiches, canapes. To prepare sauces and dips.
How can I use the remaining oil?
You can use it as a simple garlic oil.
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