Soft, creamy garlic confit is one of the most drool-worthy things you can whip up in the kitchen. Spread the soft cloves on some toasty bread, finish with a sprinkle of sea salt and revel in the bliss of garlic confit!
- 3 heads of garlic (40 cloves)
- ¾ cup pure olive oil
- ¼ cup extra virgin olive oil*
- 3 small bay leaves
- 2 sprigs fresh oregano
Peel and trim root ends of garlic cloves.
Combine garlic, olive oils, bay leaves and oregano in a saucepan over low heat. Bring to a low simmer and cook until garlic is tender and just slightly browned, about 30 minutes. Remove from heat and let cool completely.
Serve with crusty bread and flaky sea salt, or pour garlic and oil mixture into an airtight glass container, seal and refrigerate for up to 4 months.
When ready to use, let mixture come to room temperature for 1 hour before using, or warm in the microwave for 20–30 seconds.
* I like to use just a 1/4 cup of extra virgin olive oil for an added boost of flavor. However, this is not necessary. You can definitely use 1 cup pure olive oil.
- Serving Size: 1 tablespoons (with oil)
- Calories: 142
- Sugar: 0g
- Sodium: 4mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 7g
Keywords: Garlic confit, confit garlic, confit