Ingredients
- 6 heads garlic, cloves separated and peeled
- 2 cups olive oil (enough to fully submerge the garlic)
- 6 sprigs fresh thyme (optional)
Instructions
- Place the peeled garlic cloves in a small saucepan. Add the olive oil, making sure all of the garlic is completely submerged. Add the thyme sprigs if using.
- Set the pan over low heat and bring to a very gentle simmer. You should see only a few small bubbles—do not let the oil boil or the garlic brown.
- Cook slowly for about 2 hours, stirring occasionally, until the garlic cloves are very soft and mash easily when pressed with a spoon.
- Remove from the heat and discard the thyme sprigs. Let cool slightly, then transfer the garlic and oil to a clean, airtight glass container, keeping the cloves fully covered in oil.
- Refrigerate promptly.
Notes
- Storage & safety: Garlic confit must be refrigerated. Do not store at room temperature. Use within 1 week, or freeze for longer storage.
- Oven method: Garlic confit can also be made in the oven. Place garlic, oil, and thyme in a covered oven-safe dish and cook at 225–250°F (110–120°C) until the garlic is soft and pale, about 2–2½ hours. Refrigerate and store using the same guidelines.
- Choose fresh garlic with large, firm cloves for the best texture and easiest peeling.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Spreads, Condiments
- Method: Simmered
- Cuisine: American, French
- Diet: Vegan