Garlic confit – butter-soft, creamy and mild. 2 hours in the oven and it is ready – it is that easy.
Have you tried garlic confit? If not, be prepared to get hooked 😉
Garlic confit has the loveliest sweetness; the cloves are mild and incredibly creamy. They also keep for ages in the fridge, or you can store them in an airtight container on the kitchen counter for about a week.
What do you use garlic confit for?
At home I use it in dressings, in marinades, on bruschetta, in garlic butter, in stews and casseroles and on the tapas table.
Just try a slice of well-toasted bread spread with garlic confit, salt and freshly ground pepper – oh, it tastes SO good.
Whatever you do, don’t throw away the oil from the garlic confit – it can actually be reused for a new batch of garlic confit. Make sure to strain the oil, and of course take sensible precautions: smell the oil to check that it still smells fresh, and make sure it has been stored properly in the fridge.
You can also use it for frying, for brushing the bread slices for bruschetta, on pizza or in vinaigrettes and marinades.
How long does garlic confit keep?
Garlic confit keeps well in the fridge for a long time. But if you know it will be a while between uses, freeze it in smaller portions.
As with other vegetables stored in oil for a longer period, there is a small risk of botulism.
I’ll leave it to each reader to decide how to handle this. Unfortunately I am not an expert in that area, so I would recommend looking up information on the subject online yourself.
Since garlic confit is so easy to make, I would always rather make a fresh batch than store a large batch for a long time.
Garlic confit
Ingredients
- 5-8 whole garlic bulbs – you decide the size of the batch yourself
- 4-6 sprigs thyme
- 2-3 sprigs rosemary
- Olive oil
Method
- Start by breaking up all the garlic bulbs so that all the cloves come loose. Then rub the cloves between your hands – this loosens the skins a little and makes them easier to peel. Then peel the skins off all the garlic cloves.*As noted in the ingredient list, you decide how big a batch you want to make. I usually make it with 8 whole bulbs at a time – about 100 cloves.*Garlic confit keeps for a long time in the fridge. Take it out 8-10 min. before you need it, so the oil warms up a little and "melts".*You can also store the garlic confit in smaller portions in the freezer and take out what you need.
- Back to the garlic. Once all the cloves are peeled, put them in a small ovenproof dish, an ovenproof bowl or similar.
- Add the herbs and pour over enough olive oil to cover the garlic completely.
- Bake the garlic in a preheated conventional oven (top and bottom heat) at 125°C for about 2 hours. *I bake it in the middle of the oven and cover the dish with foil for the first 1 1/2 hours. Then I remove the foil and let the garlic bake for another 30 minutes uncovered.
- The garlic can be served warm, or left to cool.*If you want to keep the garlic, pour the garlic and oil into a scalded (sterilised) jar and store it in the fridge or at room temperature, as described at the top of the recipe.*Remember that you can use the oil afterwards for frying, on bruschetta, in marinades or similar – or you can reuse the oil for a new batch of garlic confit. Just strain out any bits of herbs etc. first.
Nutrition
Premium
Har lige lavet dem. Min ovn er ok mht varmegrader, men fik alt for længe. Var mørke og sprøde
Vil prøve at blende dem i evt en dressing
Hej Lis
Ej hvor mærkeligt, det har jeg aldrig oplevet:)
Håber de alligevel kan spises:)
Warm wishes, Dianna
Hej Dianna,
Jeg vil bruge dem til en hvidløgssmør, så mit spørgsmål er, om du ville komme andet ved en hvidløgene? Persille eller andet?
Tak for mange skønne opskrifter.
Hej Stephanie
God idé – det er vildt lækkert:) Du kan sagtens putte finthakket persille i, men det fungerer også super fint kun med hvidløgene – de smager så godt:)
Warm wishes, Dianna
Kan man bruge smagsneutralt olie?
Hej Louise
Ja sagtens 🙂
Warm wishes, Dianna
Kan man også konfitere hvidløg i oksefedt?
Hej Jytte
Det har jeg ikke prøve detsværre 🙂
Warm wishes, Dianna
Kan man mon putte lidt salt i olien?
Har lavet din opskrift mange gange og er ellevild:):):):):) Mon man også kan bruge kinesiske hvidløg?
Hej Mia
Åhhhh tak – det er jeg glad for at høre 🙂
Altså tænker du de der store fed? Det tænker jeg absolut du kan, men vil nok skære dem i kvarte – ellers vil de ikke blive møre:)
Warm wishes, Dianna
Fantastisk opskrift som jeg har lavet flere gange – bl.a. til tapas. Jeg tilsætter en lille chili, så det bliver lidt spicy 🙂
✨✨Lækkert!!✨✨
Det er en eminent go’ opskrift
Har lavet den mange gange efterhånden☺️
Hej Jane
Ej hvor er det dejligt du skriver det, tusind tusind tak 🙂
Warm wishes, Dianna
Smagte skønt. Havde lavet af 5 hvidløg, vi er 2 prs og det hele blev spist♀️
Hej Pia
Ej hvor dejligt altså, tak fordi du skriver det:)
Warm wishes, Dianna
En smagshilsen fra himlen. Wow, hvor er det lækkert. Tror det bliver en fast bestanddel i vores køleskab forever☺️