You can spread the cloves on grilled bread, marinate olives and feta with the garlicky oil, mash cloves into store-bought mayo, or stir into mashed potatoes.
Ingredients
Makes about 2 cups
4
1½
Preparation
Step 1
Preheat oven to 250°. Place garlic, herbs, and oil in an 8x8" baking dish or a small saucepan. Cover with foil and bake until garlic is tender, 60–75 minutes. (You’ll have to pop one out of its skin to test it; it should be soft and jammy.) Let cool.
Step 2
Do Ahead: Garlic confit can be made 2 weeks ahead. Transfer to an airtight container and chill. Reheat over low heat before using.
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Reviews (29)
Back to TopGreat recipe for wintertime I guess. I will not use a jar in 14 days. you think I can put half of my preparation in the freezer instead of the refrigerator ?
Peter NL
The Netherlands
8/14/2022
Hello; The garlic baked in oil sounds delightful. I'm going to try it. Are there any cloves in this recipe. They are mentioned a few times in thee recipe but you seem to be talking about the garlic at the time. FYI. Sharon Frost Ontario, Canada
Shari Frost
Ontario, Canada
3/1/2021
"...botulinum is an anaerobic bacterium, meaning it can only grow in the absence of oxygen..." W.H.O.
M. Tyner
NYC
1/13/2021
Just a quick note! The recipe does include instructions to refrigerate after baking and for those who have botulism concerns, heating foods above 248 degrees Fahrenheit for at least 5 minutes will kill any botulism spores. After 2 weeks of storage in the fridge, there’s the possibility that the garlic will start to lose its texture and may start developing rancid flavors. Treat the 2 weeks as a “best by” date rather than a hard expiration date. I hope this helps clear up any confusion.
Anonymous
Rangeley, Maine
11/26/2019
When it is stored improperly in oil (without oxygen) and in warm temperatures (at room temperature), it can produce a very serious toxin that causes the illness botulism. Botulism can be fatal if not treated immediately. It is very important to refrigerate garlic confit, as per the Center for Disease Control.
Anonymous
Kansas City
11/9/2019
I just prepared this and there isn't enough oil to submerge all cloves in the jar. Should I just add plain EV olive oil to cover? Do I understand that it won't keep beyond two weeks?
wagner_e
Rochester NY
10/12/2019
DJHOUTS from Fresno, I agree that the wording is confusing. But in the original article about the recipe (but not with the recipe) they say that it will keep for two weeks. That seems short too me since the "confit'ing" of things are not just about cooking but also preserving, but I'm not the expert on this so I'll stick with their guidance. My plan is to cut the recipe in half, write the date on a piece of tape on the jar as a reminder of the "expiration" and as a reminder to make another batch.
bryon1
New York, New York
10/15/2018
Not a review but a question. You always say in your recipes, "Can be so many days ahead". Like this one, two weeks ahead. Does that mean that you can serve it in two weeks and then throw it out? How long does it last in the fridge? I make some of your sauce recipes and have the same problem. How long does things last in the fridge.
djhouts
Fresno, CA
10/9/2018
Not a review but a question. You always say in your recipes, "Can be so many days ahead". Like this one, two weeks ahead. Does that mean that you can serve it in two weeks and then throw it out? How long does it last in the fridge? I make some of your sauce recipes and have the same problem. How long does things last?
djhouts
Fresno, CA
10/9/2018