Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

This can be relied upon to spike pasta, seared shrimp, sauteed spinach or potatoes, pizza sauce, the list can go on forever! And keeps indefinitely!

Ingredients Nutrition

  • 10 -20 cloves garlic, peeled (use as much as you want)
  • virgin olive oil, to cover

Directions

  1. In a small heaavy saucepan combine garlic and oil.
  2. Bring to a boil.
  3. Reduce heat as low as possible and cook slowly until soft, 30 minutes to 1 hour.
  4. Cool.
  5. Transfer to a glass jar with a tight lid.
  6. Garlic confit will keep almost indefinitely in the refrigerator.
  7. Replenish oil every so often.
Most Helpful

Yummmmm, the oil is just as delish as the cloves nice smokey flavor. I added 1T of rice vinegar to every cup of oil to ward of botulism. Thanks, this is a keeper!

TattooedMamaof2 December 24, 2009

Wonderful! I've used it with asparagus, broccoli, and turkey burgers so far! Thanks for sharing!

breezermom April 28, 2011

Wonderful! I made this today and my house smells like a garlic paradise! I love garlic but my fiance does not. Using this, I can now add garlic to lots more things! He is going to hate it! lol The first thing I did with this is used it to make Tomato Bruschetta Tomato Bruschetta. Instead of using just plain oil, I used this! DIVINE! I am so glad I made this. I had a head and a half of garlic to use up before it went bad... so that worked out to 17 cloves. Perfect. One thing I found out though was that when the recipe says to turn the stove low, it means low. I have a gas stove and it doesn't go overly low. The oil and the garlic was starting to burn because the flame was too high. So I grabbed the guard from the other burner and put it on top of the one I was using and put the pan on top of that. That worked great. There were only little bubbles after that and I think that is what was needed. I will be putting this into my permanent recipe book. Thanks for yet another winner Sharon!

Saturn July 14, 2006