Ingredients
6 heads fresh garlic
3 cups extra virgin olive oil
6 sprigs fresh thyme
Instructions
1. Preheat your oven to 120°C / 250°F.
2. Peel the garlic: Break the cloves away from the bulb and place them into a heatproof bowl. Submerge in boiling hot water for 5 minutes, then drain. The skins should be loose and peel away easily.
3. Bake: Place the peeled garlic cloves and thyme into a small ovenproof dish. Pour the olive oil over the top until the garlic is fully submerged to prevent burning.
4. Roast for 1 to 2 hours, or until the garlic is golden in color and very soft to the touch.
5. Serve and Store: Allow the confit to cool completely. Transfer to an airtight sterilized jar and store in the refrigerator for 2 to 3 weeks.
Notes
Storage Safety: You must store garlic confit in the refrigerator. Never leave it out at room temperature for long periods to avoid the risk of food-borne illness (botulism). It will keep for 2-3 weeks chilled.
Olive Oil Solidifying: The olive oil will solidify in the fridge. This is normal! It will liquefy quickly at room temperature or when added to hot food.
Use the Oil: Don’t toss the oil! It is infused with garlic and is perfect for dressings, cooking, or dipping.
- Prep Time: 15
- Cook Time: 120
- Category: Condiment
- Method: Roasting
- Cuisine: French