Garlic Confit
Silky, melt-in-your-mouth garlic confit cooked in olive oil with fresh thyme. Serve this on toast, vegetables, salads, pastas, in hummus or dips...really anything you want.
Total Time 2 hours hrs 30 minutes mins
Course Sauce, Side Dish
Cuisine French, Gluten-Free, Vegan
- 40 cloves (or 3 large heads) garlic peeled (use my cocktail shaker trick to peel them quickly!)
- 1 1/2 cups extra virgin olive oil *make sure the garlic is fully submerged into the oil - size of garlic can vary and depth depends on your pan, so just note this and you are good to go!
- 1/4 tsp kosher salt plus more to taste if needed
- Fresh cracked black pepper
- 5 sprigs fresh thyme optional, but delicious
Preheat the oven to 250 degrees F.
Pour all of the ingredients into an oven safe sauce pan or small, deep baking dish. Taste to make sure the salt levels are to your liking. Cover and bake at 250 degrees F for 1.5 hours, until the garlic is tender. At 30 minutes, remove the pan from the oven to take the internal temperature. The oil should be around 200-210 degrees. If it's colder than 200 degrees, up the temp to 275 and let it continue cooking. Remove the garlic after 1.5 hours, then let it sit (covered) for another hour to residually cook. It should look light brown in color and have a melty, soft texture. Discard of the thyme. Drain the garlic from 1 cup of the oil, keeping the garlic in a mason jar or sealed container with 1/2 cup of the infused oil. Pour the garlic infused oil into another jar or bottle for use on salads, spreads, pastas etc. Both can keep for up to 2 weeks in the fridge!
Keyword garlic, kosher salt, olive oil, pepper, thyme