An easy and exceptional garlic confit recipe! The garlic cloves develop a subtly sweet flavor and a soft, spreadable texture, making them perfect for spreading on crusty bread. And you can use the amazing garlic-infused oil to make any dish of your choice!
Peel the garlic. To do this, place a few cloves of garlic inside of a sealed jar and shake it vigorously. This way, the skins will become loose and easy to remove. Repeat with the rest of the garlic.
9 bulbs garlic
Place garlic inside of a large saucepan and cover it in the olive oil. Add the peppercorns, chilli flakes, rosemary and bay leaves.
Bring the oil to a light simmer, then turn down the heat as low as possible. It’s very important for the heat to not be too high - the oil shouldn’t be bubbling. Allow to cook for 30-45 minutes, until the garlic is soft but not completely falling apart.
Remove the saucepan from the heat and allow it to cool down fully. You can place it in a cold water bath to speed up this process. Then, use a slotted spoon to transfer the garlic to a jar. Finally, pour in the oil, seal, and store in the fridge.
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Notes
How to store garlic confitAfter making the garlic confit, store it immediately in the refrigerator once it cools down. It is generally advised that the confit is consumed within 2 weeks.
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