Easy Stovetop Garlic Confit with Herbs

Ingredients

• 4 bulbs garlic (Alternatively, use 1–2 bags of peeled garlic; cloves should be separated and peeled.)
• 1.5 cups olive oil (Use more as needed to keep the garlic fully submerged; use less if using fewer garlic cloves.)
• 1 sprig fresh thyme (Optional.)
• 1 sprig fresh rosemary (Optional.)

Steps

1. 1

   If peeling garlic from whole bulbs, separate the cloves from the bulbs and place them in a mason jar. Screw on the lid and shake vigorously for about 30 seconds. Pour out the cloves and remove any remaining skins.

2. 2

   Place the peeled garlic cloves in a small saucepan.

3. 3

   Add enough olive oil to completely cover and submerge the garlic cloves. Add more oil if needed; if using fewer cloves, you can use less oil. Add the optional thyme and rosemary sprigs.

4. 4

   Set the saucepan over medium heat and bring the oil to a simmer for 3–4 minutes.

5. 5

   Reduce the heat to medium-low and maintain a bare simmer for 30–40 minutes. Only a few small bubbles should appear. If the oil begins to boil rather than gently simmer, reduce the heat to low to prevent the garlic from scorching or becoming bitter.

6. 6

   Cook until the garlic is very soft and golden colored. Turn off the heat and move the saucepan to a cool burner. Allow the garlic and oil to cool completely to room temperature.

7. 7

   Once cooled, strain the garlic and oil well and remove the herb sprigs. For refrigerator storage, place the garlic in an airtight container or glass mason jar and add just enough oil to keep it fully submerged. Refrigerate immediately and use within 3 weeks.

8. 8

   For longer storage, place the strained garlic into ice cube trays and cover with oil. Freeze until solid, then transfer the portions to an airtight container or freezer-safe bag. Store in the freezer for up to 3 months for best quality.

Notes

For food safety, cool the confit off the heat and transfer it to the refrigerator or freezer within 2 hours. Do not store garlic confit at room temperature; garlic and herbs stored in oil can pose a botulism risk. Discard the herbs before refrigerating. The leftover garlic oil can be used in toast, pasta sauces, dressings, soups, and other savory dishes.

Nutrition per serving

• condiment
• French
• vegetarian
• gluten-free
• dairy-free
• stovetop
• make-ahead
• meal prep