Confit is a traditional French cooking technique that involves slow-cooking food, typically meat or vegetables, in fat or oil at a low temperature. The purpose of confit is to preserve and flavor the food while making it tender and succulent. The word "confit" comes from the French verb "confire," which means "to preserve."

How to store garlic confit?

Store garlic confit in an airtight container, ensuring cloves are fully submerged in oil, and keep it in the refrigerator for up to several weeks. If not used promptly, consider freezing it for longer-term storage. See notes above.

How long does garlic confit last?

Garlic confit can last in the refrigerator for several weeks to a few months, provided it's stored properly in an airtight container with the garlic fully submerged in oil. That being said, I like to use mine within 2 weeks or freeze.

Can I get botulism from garlic confit?

Botulism is a rare but serious foodborne illness caused by the Clostridium botulinum bacterium, which can produce a toxin that affects the nervous system. While the risk of botulism from properly prepared and stored garlic confit is extremely low, it's essential to follow safe food handling and storage practices to minimize any potential risk. See tips above.

How To Make Garlic Confit

Name: How to Make Garlic Confit
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: French
Ingredients: 1 cup peeled garlic cloves; 1.5 cups avocado oil or olive oil (This is my favorite olive oil) code kyndraholley for $5 off; fresh herbs like rosemary or thyme, optional

Description

Take your food to the next level with this homemade Garlic Confit recipe. Infuse garlic cloves with aromatic herbs and spices, creating a versatile condiment that adds rich, mellow garlic flavor to a variety of dishes, from pasta and mashed potatoes to grilled meats and salad dressings.

Ingredients

Scale

1 cup peeled garlic cloves
1.5 cups avocado oil or olive oil (This is my favorite olive oil) code kyndraholley for $5 off
fresh herbs like rosemary or thyme, optional

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Instructions

Preheat the oven to 250°F.
Add the garlic cloves and herbs, if using, to a mini dutch oven or other oven proof dish.
Pour the olive oil over top, completely submerging the garlic cloves.
Cover, and bake for 2 to 2.5 hours, or until the garlic cloves are soft and are a light caramel color.
Discard the herbs and strain the oil through a fine mesh sieve. Transfer the cloves to a jar, and pour the strained oil over top, completely submerging the garlic cloves. Put the lid on and store in the fridge.

Notes

Refrigeration: Store garlic confit in an airtight container in the refrigerator. The cold temperature helps prevent the growth of harmful bacteria.
Submerge in Oil: Ensure that the garlic cloves are fully submerged in the oil to create an airtight seal and prevent spoilage. Always check the oil level when you use some confit, and top it off with more oil if needed.
Use Clean Utensils: When taking some of the garlic confit out of the jar, use clean and dry utensils to avoid introducing contaminants into the jar.
Separate Containers: If you make multiple batches with different flavorings, store them in separate containers to maintain their distinct flavors.
Fresh Herbs: Sprigs of fresh thyme, rosemary, sage, or oregano can infuse the oil with aromatic herbal notes. It is also wonderful with a couple bay leaves added.
Black Peppercorns: Whole black peppercorns provide a mild peppery flavor and a hint of spice to the oil.
Peppers: A pinch of red pepper flakes or dried chili pods add a subtle heat to the oil, giving your garlic confit a little kick.

Prep Time: 10 minutes
Cook Time: 2 hours
Category: Condiment Recipes
Method: Baking
Cuisine: French