Aromatic Garlic Confit
Drnorellahcancook || Cooking Clarity Coach 🇬🇭 cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added nutrition.
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Slow-cooked garlic cloves in oil infused with rosemary, thyme, and black peppercorns. This versatile condiment becomes buttery, mellow, and spreadable, perfect for bread, pasta, or marinades.
- Time
- 55 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Place the peeled garlic cloves into a small oven-safe dish or heavy-bottomed saucepan.
Add the fresh rosemary sprigs, fresh thyme sprigs, and whole black peppercorns to the garlic.
Pour the olive oil over the garlic and herbs until the cloves are completely submerged.
If using the stovetop, heat over the lowest possible setting. The oil should barely bubble (shimmering, not boiling). Cook for about 45-60 minutes until the garlic is pale golden and soft enough to mash with a fork.
If using an oven, preheat to 300°F (150 °C) (150°C (300 °F)) and bake for 45-60 minutes until the garlic is tender.
Remove from heat and allow the mixture to cool completely in the oil.
Transfer the garlic and oil to a clean, airtight glass jar.
Notes
Storage: Always store garlic confit in the refrigerator. It will last for up to 2 weeks. Do not leave it at room temperature due to the risk of botulism. The oil may solidify in the fridge; simply scoop out what you need and let it sit at room temperature for a few minutes or warm it gently. Variation: One commenter suggested adding dried parsley for extra flavor.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 372
- Protein
- 2 g
- Carbs
- 12 g
- Fat
- 36 g
- Fiber
- 1 g
Where the calories come from
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