Fresh garlic is available all year, but turning it into garlic confit around its true harvest time is extra delicious. The only labour-intensive part of this recipe is peeling all of the garlic! I recommend smashing the cloves slightly to remove their skins – it truly is the fastest method and I’ve tried them all. If you want to save time, you can always purchase pre-peeled garlic, but know that it likely won’t be local, and it may be treated with preservatives.
You can use garlic confit in so many ways; spread onto toast, mixed into butter for the ultimate garlic bread, stirred into pasta, or blended into soups and stews. I absolutely love a few cloves smashed onto the Butternut Cornbread or the Roasted Sweet Potatoes, bringing even more flavour and garlicky goodness!
- 1 ½ cups / 200g peeled garlic cloves
- 1 cup / 250ml cold-pressed olive oil
- A few sprigs of fresh thyme or rosemary
- Combine the garlic cloves, olive oil, and herbs in a small but deep saucepan, so that the garlic is submerged under the oil (use more oil if needed).
- Heat over medium until simmering, then reduce to low. The oil should still be simmering very lightly, but not boiling. Let cook for about 30 minutes until the garlic is completely soft.
- Remove from heat and let cool slightly, discard the herbs. Transfer the confit to a glass jar or ceramic container. Enjoy immediately, or store in the fridge, tightly sealed, for up to 4 months.